Reviews Add Rating & Review
Back to Pot-Roast Salad All Reviews for Pot-Roast Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pot-Roast Salad Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist Salt 3/4 pound green beans 2 tablespoons wine vinegar 2 teaspoons Dijon mustard 6 tablespoons vegetable oil 2 tablespoons chopped fresh parsley 1 head, Boston lettuce Leftover Pot Roast, thinly sliced 1/4 red onion
Gallery Pot-Roast Salad
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Pot-Roast Salad
Pot-Roast Salad
Pot-Roast Salad
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
- Salt 3/4 pound green beans 2 tablespoons wine vinegar 2 teaspoons Dijon mustard 6 tablespoons vegetable oil 2 tablespoons chopped fresh parsley 1 head, Boston lettuce Leftover Pot Roast, thinly sliced 1/4 red onion
Directions
In boiling salted water, cook beans until tender, 8 minutes. Run under cold water to stop the cooking. In small bowl, whisk vinegar, mustard, and 1/4 teaspoon salt. Slowly add oil, whisking until emulsified. Stir in parsley.
Toss lettuce, torn, with one-third of the dressing. Divide among 4 plates.
Toss beans with another third dressing; add to plates.
Toss pot roast slices and onion in remaining dressing, and mound on top of plates.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pot-Roast Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pot-Roast Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
