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Roast Beef Sandwich Salad
2 slices marble or plain rye bread
1/4 cup red wine vinegar
1 tsp. grainy mustard
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
12 oz. lean low-sodium roast beef, thinly sliced
1 (5 oz.) pkg. baby romaine
1 (5 oz.) pkg. baby kale
1/4 red onion
1/2 (12 oz.) jarred roasted red peppers
2 plum tomatoes
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Roast Beef Sandwich Salad

Roast Beef Sandwich Salad

Roast Beef Sandwich Salad
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. Lightly toast bread. Cut each slice into eight pieces and set aside.
2. While bread toasts, prepare dressing. In a jar with a tight-fitting lid, combine vinegar, mustard, salt, and pepper. Shake well to combine. Add oil and shake until well blended. Alternately, whisk together ingredients in a small bowl.
3. Layer all slices of roast beef together. Cut into 1- to 11/2-inch pieces and add to a medium bowl. Pour on 2 Tbsp. of the dressing and stir to distribute.
4. In a large bowl combine romaine and kale. Slice onion very thinly and add to greens. Chop red peppers into bite-size pieces and add. Toss with 3 Tbsp. of the dressing.
5. Cut tomatoes in half lengthwise and slice into 1/4-inch-thick half moons.
6. Assemble salad. Divide greens among 4 plates. Scatter roast beef on top of greens on each plate, then top with tomato slices. Drizzle remaining dressing over tomatoes. Place 4 toast pieces on each plate and serve.
Source: Hannaford fresh Magazine, January - February 2014