Roast Beef Salad

4 ServingsCalories: 354 per serving

This dish is a great summer recipe that combines leftover roast beef, to make a quick 3-step low calorie salad filled with greens.


  • 1 1/4 lbs beef tenderloin, lean cooked, cut into strips
  • 4 cups greens
  • 2 cups green peppers, cut into strips
  • 2 cups celery stalk, sliced 1/4” thick
  • 2 tbsp parsley, chopped fine
  • 2 tbsp basil, chopped fine
  • 3 tbsp olive oil
  • 8 tbsp cider vinegar
  • hot sauce, Tobasco


  1. Mix vegetables in a large bowl.
  2. Mix vinegar with salt, pepper and hot sauce. Add oil. Pour over vegetables. Mix well and refrigerate for 30 minutes.
  3. Serve on a bed of lettuce and garnish with slices of roast beef and fresh herbs.
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