Roast Beef and Salad Platter

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Roast Beef and Salad Platter

Author Alice Bradley

This is a surprising dish--the recipe may appear a bit plain, but it had all the men returning for seconds!

Ingredients

• Lettuce leaves
• Cold, cooked roast beef
• Chili sauce
• Pickle relish
• Curly endive (optional, for garnish)
• 2 cups (425g) cooked diced potato
• 1/2 tablespoon scraped onion
• 1 cup (60-100g) celery or cabbage cut fine
• 1 cup (242g) cooked green beans
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/3 cup French Dressing (see recipe above in blog post)
• 1 cup (236g) cooked diced beets

Instructions

1. Pile Potato Vegetable Salad in center of platter on a bed of lettuce leaves.
2. On each side put cold roast beef cut in thin slices.
3. At one end place a tiny container filled with chili sauce, at the other end 2 small lettuce leaves holding pickle relish. Garnish with curly endive.

Potato Vegetable Salad

1. Mix together diced potato, scraped onion, celery or cabbage, green beans, salt, paprika and French Dressing.
2. Mix beets with remaining French Dressing. Then, carefully mix beets into salad.