Mediterranean Beef Salad
Author: Kitchens
  • 1/2 Cup olive oil
  • 3 Tablespoons Balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove; minced
  • 1/2 teaspoon salt
  • freshly-ground black pepper, to taste
  • 4 Cups cold roast beef in 1/2" cubes; (to 4 1/2 Cup)
  • 1 1/2 Cups cooked green beans; cut 1" lengths
  • 1 large red bell pepper; cut 1/2" dice
  • 1/2 Cup thinly-sliced green onions
  • 1/2 Cup green olives stuffed with pimento; cut in half
  • 2 Tablespoons capers; rinsed, drained
  • 1/2 Cup minced parsley
  • 1 pint cherry tomatoes
  1. In small mixing bowl combine oil, vinegar, mustard, garlic, salt and pepper to taste. Whisk to combine. Taste and adjust seasonings. Set aside.
  2. In large bowl combine beef, green beans, bell pepper, onions, olives, capers, parsley, and tomatoes. Toss lightly to combine. Add dressing, toss to mix through, then serve immediately.
If you have leftover steamed new potatoes, cube 4 to 6 and add to the salad. Halved button mushrooms are also a welcome addition.

This recipe yields 6 servings.

Each serving: 630 calories; 441 mg sodium; 96 mg cholesterol; 54 grams fat; 8 grams carbohydrates; 28 grams protein; 1.14 grams fiber.

NOTES: Recipe from Diane Morgan, author of "Cooking For The Week: Leisurely Weekend Cooking For Easy Weekday Meals" (Chronicle Books, $18.95)
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