This roast beef salad is perfect for Mother’s Day (or any day)

  • Roast Beef Chopped Salad with Warm Focaccia Bread Linda Gassenheimer—TNS

Tribune News Service
Published: 5/12/2017 1:52:22 PM

Make this easy dinner for mom on Mother’s Day or for anytime. No cooking necessary. Just chop the vegetables all about the same size, add some low-sodium deli roast beef and serve with warm focaccia bread. Ask the deli to slice the roast beef in one thick slice about ½-inch thick. You can then cut the slice into cubes for the salad.

Helpful Hints:

Cubed roast chicken breast can be used instead of roast beef.

Any type of salad greens or vegetables can be used. The secret is to cut them all about the same size.

The salad can be made a day ahead and stored in the refrigerator.


Preheat oven to 350 degrees to warm the bread.

Prepare all ingredients.

Assemble the salad and serve with the warm bread.

Shopping List:

Here are the ingredients you’ll need for tonight’s Quick Fix dinner.

To buy: 1 focaccia bread, 1 bunch celery, 1 green bell pepper, 1 head romaine lettuce. 1 bunch peeled carrots, 1 large tomato, ¾ pound low-sodium deli roast beef (cut in ½-inch slice), 1 package frozen corn kernels and 1 bunch scallions.

Stapes: olive oil, Reduced-fat oil and vinegar dressing.


½ focaccia bread 4 ounces total

1 cup sliced celery (about ½ inch sliced)

1 cup green bell pepper cut into ½-inch pieces

10 large romaine leaves sliced into ½-inch pieces about 4 cups

1 cup sliced carrots, ½ inch

1 medium tomato cut into ½-inch pieces (about 1 cup)

4 tablespoons reduced-fat oil and vinegar dressing

2 scallions, sliced (about 1 cup)

½ pound reduced-sodium all natural deli roast beef thickly sliced

1 cup defrosted corn kernels

1 tablespoon olive oil

Preheat oven to 350 degrees. Place focaccia bread in oven to warm. Cut all vegetables about the same size. Cut sliced roast beef into ½-inch pieces. Place celery, green bell pepper, lettuce, carrot and tomato in a large bowl. Add the dressing and toss. Add scallion, roast beef and corn. Toss again. Remove bread from oven, drizzle with olive oil and serve with salad.

Yield 2 servings.

Per serving: 522 calories (32 percent from fat), 18.6 g fat (3.8 g saturated, 9.7 monounsaturated), 91 mg cholesterol, 41.9 g protein, 53.5 g carbohydrates, 9 g fiber, 499 mg sodium.

(Linda Gassenheimer is the author, most recently, of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Her website is Follow her on Twitter @lgassenheimer. Email:

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