Recipe courtesy of Michele Urvater
Refrigerator Day Pot Roast Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1244
- Total Fat
- 66
- Saturated Fat
- 19
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 156
- Cholesterol
- 469
- Sodium
- 1900
Ingredients
1 1/2 tablespoons red wine vinegar
Salt and pepper
1 teaspoon Dijon mustard.
1/4 cup olive oil
Little bit of minced garlic
1 tablespoon rinsed capers, chopped
1/2 teaspoon salt
Freshly ground black pepper
Any leftover juices, degreased, from braised beef
1 or 1 1/2 cups cubed leftover pot roast
1/4 cup thinly sliced red onion
Garnish:
2 tablespoons minced parsley
Tomato slices
Potato salad made with leftover boiled potatoes or cole slaw
Directions
- In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.
- Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.