Cold Meat Salad

Course : Salads
Serves: 4 - 6
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1 medium beef shank -- or leftover roast
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic -- minced
1 teaspoon salt and pepper
1 small onion -- bite size
1 teaspoon dijon mustard

Preparation / Directions:

Use a beef shank or leftover bits of roast beef, pot roast, pork or lamb. Be inventive and try combinations. Marinading the meat in the dressing will help to somewhat tenderize the meat. If using a beef shank, cook until tender and drain well. Use the stock for a soup or stew. For more flavor in the meat, cook with a small onion, a carrot and a stalk or two of celery. Cut or break meat into bite sized slices. Dressing: Toss dressing over meat. Marinate in refrigerator several hours. May be served chilled or at room temperature. Some people have been known to eat this warm, but I prefer it chilled. It's a good way to use leftovers. There are many types of meats and poultry that make delicious salads. I have included just a few to whet your appetite and stir up your imagination. Many of these types of salads can be made with leftovers as well as fresh ingredient


Nutritional Information:

50 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 66mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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