Russian Roast Beef Salad

Total Time:
30 min
20 min
10 min

4 servings

  • 6 slices marble rye bread, cut into 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup ketchup
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped sweet gherkins and 2 tablespoons juice from the jar, plus 12 whole gherkins
  • 1 small head Boston lettuce, torn into bite-size pieces
  • 1 small head iceberg lettuce, torn into bite-size pieces
  • 1 bunch scallions, sliced
  • 1/2 English cucumber, cut into 1/2-inch pieces
  • 3/4 pound deli-sliced roast beef, cut into strips
  • 1/4 pound deli-sliced jarlsberg cheese, cut into strips
  • 1 cup shredded red cabbage
  • Preheat the oven to 400 degrees F. Make the croutons: Toss the bread cubes with the olive oil and season with salt and pepper. Spread on a baking sheet and toast in the oven until slightly golden, 8 to 10 minutes.

  • Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1 to 2 tablespoons water to thin slightly, if desired.

  • Divide the Boston and iceberg lettuce among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins. Drizzle each salad with 1/4 cup dressing. Serve with more dressing on the side.

  • Per serving: Calories 683; Fat 43 g (Saturated 10 g); Cholesterol 92 mg; Sodium 1,063 mg; Carbohydrate 38 g; Fiber 5 g; Protein 38 g

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