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Layered Roast Beef Salad Recipe

Layered Roast Beef Salad Recipe

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. YIELD: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 (8 ounces) sour cream or plain yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil


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

Reviews for Layered Roast Beef Salad

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cwbuff2 User ID: 5946195 20407
Reviewed 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 User ID: 4518466 24360
Reviewed 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."

kluesner5 User ID: 4518466 33181
Reviewed 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."

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