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Leftovers, Mains, Salads

Mediterranean Beef Salad

Mediterranean Beef Salad
Wally Skalij / Los Angeles Times

Enjoying a roast beef dinner also means having nice leftovers for the next few days. This salad makes a weeknight dinner a breeze. I pulled a few condiments from my pantry shelf, whipped together a simple vinaigrette, cubed some of ... Read more

Total time: 30 minutes | Serves 6
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 4 to 4 1/2 cups (about 1 1/2 pounds) 1/2-inch cubes cold roast beef
  • 1 1/2 cups cooked green beans, cut in 1-inch lengths
  • 1 large red bell pepper, cored and cut into 1/2 inch dice
  • 1/2 cup thinly sliced green onions
  • 1/2 cup green olives stuffed with pimento, cut in half
  • 2 tablespoons capers, rinsed and drained
  • 1/2 cup minced parsley
  • 1 pint cherry tomatoes

Step 1In small mixing bowl combine oil, vinegar, mustard, garlic, salt and pepper to taste. Whisk to combine. Taste and adjust seasonings. Set aside.

Step 2In large bowl combine beef, green beans, bell pepper, onions, olives, capers, parsley, and tomatoes. Toss lightly to combine. Add dressing, toss to mix through, then serve immediately.

Note: If you have leftover steamed new potatoes, cube 4 to 6 and add to the salad. Halved button mushrooms are also a welcome addition.


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