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Leftover Roast Vegetable Salad with Shallot Vinaigrette - This salad is a tasty and easy way to use leftover roast vegetables and roast meats along with whatever salad fixings you have in the fridge. | justalittlebitofbacon.com
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Leftover Roast Beef Salad with Shallot Vinaigrette

Roast beef salad tossed with shallot vinaigrette is a tasty and easy way to use holiday leftovers along with whatever salad fixings you have in the fridge.
Course Salad
Cuisine American
Keyword leftover roast salad, roast beef salad
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 250kcal
Author justalittlebitofbacon

Ingredients

Salad

  • 4 cups salad greens
  • 1 cup fresh vegetables and/or fruits, such as tomato, avocado, cucumber, pears, or apples
  • 2 cups roasted vegetables
  • 1 cup sliced roast beef, or turkey, lamb, pork

Shallot Vinaigrette

  • 1 small shallot, minced
  • 1 small clove garlic, minced
  • 1 tsp mustard
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp salt

Instructions

  • Arrange all the salad ingredients on a platter.
  • Mix together the vinaigrette in a bowl.
  • Spoon some of the vinaigrette over the salad, leaving the rest in the bowl to be served at the table as needed.

Notes

  • Optional Add Ins: Some toasted nuts, a few ounces of crumbled cheese, or a half cup or so of croutons. would be nice.

Nutrition

Calories: 250kcal