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Roast Beef and Potato Salad comes from Joanna Lonnecker of Omaha, Nebraska. "This hearty salad is a favorite of the 'meat-and-potatoes' members of our family," writes Joanna. "I serve it as a light summer supper."
This recipe is:
Quick
Nutritional Facts 1 cup equals 383 calories, 22 g fat (4 g saturated fat), 64 mg cholesterol, 354 mg sodium, 19 g carbohydrate, 2 g fiber, 28 g protein.
Originally published as Roast Beef and Potato Salad in Taste of Home June/July 1997, p17
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 06, 2010 by VirginiaL
So good and a great way to use up left-over roast beef. A nice change of pace from typical summer salads.
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