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Monday, July 20, 2009

Roast Beef Salad with Goat Cheese and Balsamic Vinaigrette

Here's something super easy and requires no cooking for the hot Summer. It's one I adapted from Real Simple Magazine (put my own twist on it). It saved me from serving my family cereal for dinner tonight...not that there's anything wrong with that.

Roast Beef Salad with Goat Cheese and Balsamic Vinaigrette

Toss the following into a salad, or use whatever you have on hand:
good quality mixed greens and romaine lettuce (Boston lettuce works nicely)
sliced tomatoes
cucumbers
carrots
sliced red onion
marinated artichoke hearts
sliced heart of palm

Top with crumbled goat cheese, sliced deli roast beef (warmed up a bit), and a good balsamic vinaigrette or TJ's Tuscan Italian dressing.
Or...make your own dressing of 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, and 2 teaspoons Dijon mustard.

1 comment:

Joy said...

I almost did an antipasta plate for tomorrow complete with hearts of palm, artichokes and herbed goat cheese balls (Giada's recipe) -- now I am so glad I changed my mind!