Ingredients for Leftover Roast Beef Spicy Salad
- 1 cup mint leaves, torn
- 1 cup watercress
- 5 oz packaged salad leaves
- 1 cup cherry tomatoes, halved
- ½ cup thinly sliced red onion
- 8 oz leftover roast beef, thinly sliced and torn into bite-sized pieces
- ¼ cup fish sauce
- 2 cloves garlic, minced
- 2 red chilies, minced
- 1 tablespoon sugar
- 2 tablespoons warm water
- Lemon, Juice Of
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How to Make Leftover Roast Beef Spicy Salad
- Wash and dry 1 cup of mint leaves and 1 cup of watercress in a salad spinner.
- In a large salad bowl, combine 5 oz of packaged salad leaves, the prepared watercress, 1 cup cherry tomatoes (halved), and ½ cup thinly sliced red onion.
- Add 8 oz of leftover roast beef, thinly sliced and torn into bite-sized pieces.
- In a small bowl, whisk together the dressing ingredients (see below).
- Pour the dressing over the salad and toss gently to combine.
- Garnish with the remaining mint leaves and serve immediately with warm rotti bread (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
5g
Carbs
2g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
North American
South West Pacific
Lunch
Main Dish
Salads
Side Dishes
Beef
Vegetables
American
Asian
Australian
Chinese
Southwestern United States
Tex Mex
Thai
Vietnamese
Easy
European
No Cook
Beginner Cook
Potluck
Dinner Party
Fall
Finger Food
Holiday Event
Picnic
Romantic
Spring
Summer
Winter
Indonesian
Dietary
Spicy
One Dish Meal
New Years
Seasonal
Californian
Independence Day
St Patricks Day
Valentines Day
Inexpensive
Meat
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To Go
Number Of Servings
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Technique
