Deli beef, veggies and cheese make a cool and quick topper for a lettuce-based dinner salad.
Beef and Vegetables on Lettuce Boats
- Prep Time 15 min
- Total 25 min
- Servings 4
- Ingredients 7
Ingredients
- 6 oz thinly sliced cooked roast beef (from deli), cut into 1/2-inch strips
- 2 medium carrots, thinly sliced (1 cup)
- 1 cup cauliflower florets
- 1/4 cup sliced radishes
- 1/2 cup diced Colby-Monterey Jack cheese blend (2 oz)
- 1/2 cup zesty Italian dressing
- 1 small head iceberg lettuce
Instructions
-
Step1In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
-
Step2Meanwhile, cut lettuce into 4 wedges for lettuce "boats." Remove a few pieces of lettuce from inside boats. Place boats on 4 plates. Spoon beef mixture onto lettuce boats.
Nutrition
310
Calories
24g
Total Fat
16g
Protein
9g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 410mg
- 17%
- Potassium
- 510mg
- 15%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 7g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 30%
- 30%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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