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Layered Roast Beef Salad Recipe

Layered Roast Beef Salad Recipe photo by Taste of Home

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I've prepared this fast-to-fix salad for my bridge club several times, and I always get requests for the recipe," reports Susan Graham of Cherokee, Iowa. "If I don't have leftover roast beef on hand, I use sliced roast beef from the deli with equally tasty results."

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Layered Roast Beef Salad Recipe

Prep/Total Time: 15 min.

Yield: 6-8 Servings

15 15

Ingredients

8 cups torn mixed salad greens
1 pound sliced deli roast beef, cut into 3/4-inch strips
1 cup grated carrots
1/2 cup thinly sliced red onion
3 hard-cooked eggs, sliced
1 cup (8 ounces) sour cream or plain yogurt
1/2 cup mayonnaise
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil

Directions

In a large salad bowl, layer a third of the greens, beef, carrots, onion and eggs. Repeat layers twice. Combine remaining ingredients; spread over salad. Toss just before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 271 calories, 20 g fat (6 g saturated fat), 136 mg cholesterol, 448 mg sodium, 5 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Layered Roast Beef Salad in Quick Cooking May/June 1999, p52

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Layered Roast Beef Salad

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Reviewed on Oct. 27, 2010 by kluesner5

My family absolutely loves this. It's one of our favorites and I make it all the time. I have also substituted a little ranch dressing for some of the mayo before. Still great.

Reviewed on Jan. 11, 2010 by kluesner5

My husband and I absolutely love this recipe. I sometimes use less mayo and add ranch salad dressing instead. Any vegetable you like is good in this. When in season, I add fresh tomatoes, squash, and other veggies out of my garden. It's quick, easy and oh so good.