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Layered Roast Beef Salad

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."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6-8 servings


  • 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-boiled large eggs, sliced
  • 1 cup sour cream or plain yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil


  • 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.
Nutrition Facts
1 each: 271 calories, 20g fat (6g saturated fat), 136mg cholesterol, 448mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 16g protein.

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Average Rating:
  • cwbuff2
    Jun 22, 2014

    I love easy, good-tasting recipes like this. This is great as an easy week-night meal in the hot summer weather, or any time for that matter. Next time I'll try half mayo and half ranch, as suggested. This would also make a good main dish salad for a potluck.

  • kluesner5
    Oct 27, 2010

    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.

  • Isolda
    Feb 7, 2010

    No comment left

  • kluesner5
    Jan 11, 2010

    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.

  • FriedaG
    Oct 15, 2007

    No comment left