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Chef Anna Olson developed this refreshing salad as inspired by the salad rolls that often start a Vietnamese meal. Rice noodles are tossed with crunchy, colourful vegetables and peanut ginger dressing. The salad is made more substantial as the main meal by adding slow-simmered beef blade pot roast. Bonus: Save the broth used to cook the pot roast to enjoy as the starter for a Pho soup.