Roast Beef Salad with Red Onion, Mâche & Blue Cheese
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2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 garlic clove mashed to paste with ¼ teaspoon salt
¾ teaspoon Dijon mustard
¼ teaspoon black pepper
½ pound (¼-inch) slices lean sirloin roast beef, trimmed and cut into thin strips
5 cups lightly packed mâche and/or other baby lettuce
1 cup halved cooked small beets
1 small red onion, thinly sliced
2 tablespoons crumbled blue cheese
1 To make dressing, whisk together vinegar, oil, garlic paste, mustard, and pepper in large bowl.
2 Add roast beef, mâche, tomatoes, onion, and parsley to dressing; toss until mixed well. Serve sprinkled with blue cheese.
PER SERVING (1½ cups salad and ½ tablespoon cheese): 192 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 62 mg Chol, 269 mg Sod, 5 g Carb, 2 g Sugar, 1 g Fib, 21 g Prot, 57 mg Calc.
FYI Mâche, also known as corn salad, lamb’s lettuce, field salad, and nut lettuce, has been cultivated since the 16th century. It is comprised of very tender, spoon-shaped leaves that grow in clusters. When purchasing mâche, look for bright green leaves without any yellowing or wilting. Store it in a plastic bag in the crisper drawer of the refrigerator for up to 2 days.