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Refrigerator Day Pot Roast Salad

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Red wine vinegar

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1 teaspoon 5ml Dijon mustard.

  5. 1/4 cup 59ml Olive oil

  6. Minced garlic - to taste

  7. 1 tablespoon 15ml Rinsed capers - chopped

  8. 1/2 teaspoon 2 1/2ml Salt

  9. Any leftover juices, degreased, from

  10. Braised beef

  11. 1 1/2 cups 355ml Cubed leftover pot roast

  12. 1/4 cup 15g / 1/2oz Thinly-sliced red onion

  13. Garnish

  14. 2 tablespoons 30ml Minced parsley

  15. Tomato slices

  16. Cole slaw - or preferably

  17. Potato salad - made using any

  18. Leftover boiled potatoes

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 2 servings.

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