Roast Beef Salad
Turn leftover pot roast into creamy Roast Beef Salad that’s perfect for sandwich fillings or a fancy cracker spread. Ready in under 5 minutes!
Servings: 4 servings
Calories: 318kcal
Equipment
Ingredients
- 2 cups leftover roast beef cubed
- 1 tablespoon diced onion
- 1 tablespoon sweet pickle relish
- 1/2 cup salad dressing i.e. Miracle Whip
- Salt to taste
- Pepper to taste
Instructions
- Add the leftover roast and onions to a food processer and pulse 10 to 12 times. Additional processing will result in a finer texture.
- Place the ground mixture into a mixing bowl and add the salad dressing and relish.
- Stir to combine.
- Taste the beef salad and add salt and pepper to taste.
- Serve as a sandwich filling or cracker spread.
Notes
Store leftovers in the refrigerator for up to 3 days.
Mayonnaise with additional pickle relish or sweet pickle juice can be used as a substitute for Miracle Whip.
1 sweet pickle or 2 midget sweet pickles finely minced plus 1 teaspoon of pickle juice can be used as a substitute for sweet pickle relish.
Serve as the filling for a roast beef salad sandwich or an appetizer cracker spread.
Mayonnaise with additional pickle relish or sweet pickle juice can be used as a substitute for Miracle Whip.
1 sweet pickle or 2 midget sweet pickles finely minced plus 1 teaspoon of pickle juice can be used as a substitute for sweet pickle relish.
Serve as the filling for a roast beef salad sandwich or an appetizer cracker spread.
Nutrition
Serving: 3Tablespoons | Calories: 318kcal | Carbohydrates: 6g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 357mg | Potassium: 324mg | Fiber: 1g | Sugar: 4g | Vitamin A: 68IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 2mg
