Home  |  Contact Us      
Rotating Image
California Beef Salad with Roasted Garlic Dressing
California Beef Salad with Roasted Garlic Dressing
Roast beef tossed with roasted potatoes, sun-dried tomatoes and mixed greens. Served with mild Roasted Garlic Dressing and fresh herbs.
Yield: 24 servings
1. Place garlic in roasting pan; drizzle with oil. Cover and roast in 400°F oven 40 minutes until garlic cloves are soft. Remove from oven; set aside to cool.
Whole garlic heads, with skin1 pound
Olive oil1/4 cup
2. Place potatoes and onions in large roasting pan; drizzle with oil and sprinkle with salt and pepper. Roast in 400°F oven 1-1/2 hours until crisp and tender, tossing occasionally. Remove from oven; set aside to cool.
Raw potatoes, cubed 1 inch3 pounds
Onions, chopped3 pounds
Olive oil1/3 cup
Salt2 teaspoons
Ground black pepper2 teaspoons
3. In large bowl combine roast beef, tomatoes and celery, with cooked potatoes and onions; set aside. (Reserve potato/onion roasting pan).
Roast beef, cubed 1/2-inch3 pounds
Sundried tomatoes, julienned 1/4-inch, oil reserved1 1/4 pounds
Celery, sliced1 pound
4. Squeeze pulp of reserved garlic into bowl of food processor; puree.

Deglaze reserved roasting pan with balsamic vinegar over high heat; add vinegar to processor with remaining ingredients except herbs, with 1/2 cup of the reserved sundried tomato oil; puree.

Pour over roast beef mixture; add herbs. Toss thoroughly. Cover and refrigerate up to 2 days.
Balsamic vinegar1 cup
Olive oil1 1/4 cups
Red wine vinegar1/2 cup
Dijon-style mustard2 tablespoons
Pepper1 tablespoon
Salt2 teaspoons
Italian parsley, chopped2/3 cup
Fresh rosemary leaves, chopped1/3 cup
5. For each serving: Plate 7 ounces salad on 1 lettuce leaf. Accompany with assorted fresh fruit slices and crisp bread sticks, if desired.
Green leaf lettuce24 leaves

Nutrition information per serving: 453 calories; 29 g fat(5 g saturated fat; 19 g monounsaturated fat); 44 mg cholesterol; 540 mg sodium; 31 g carbohydrate; 5.1 g fiber; 20 g protein; 7.2 mg niacin; 0.9 mg vitamin B6; 1.8 mg vitamin B12; 3.6 mg iron; 26.2 mg selenium; 4.7 mg zinc; 78.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >