Ingredients
- 2 c. boiled, diced new potatoes
- 1 c. finely minced green onions with some of the green
- 2 c. minced celery
- 3 c. lean pot roast, roast beef or possibly grilled steak, cut into pcs
- 1 c. cherry tomatoes
- 1/4 c. bottled capers, liquid removed
- 1 x cucumber, diced
- 2 c. blanched, fresh green beans (crisp-tender, not soft)
- 1/2 c. minced green bell pepper
- 6 x hard-boiled egg yolks
- 1 Tbsp. Dijon mustard
- 1 c. extra virgin olive oil
- 1 clv garlic, rubbed or possibly mashed into
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1/3 c. wine vinegar
- 1/4 tsp warm pepper sauce
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Hearty Roast Beef Salad With Mustard Vinaigrette
Servings: 6
Directions
- Mix all the salad ingredients together in a large bowl. Place all the vinaigrette ingredients in a food processor and process till well blended. Right before serving, pour the dressing over the salad and toss.
- Yield: 6 servings
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