Canadian-Beef-Beef-Salad-on-the-Wild-Side

Beef Salad on the Wild Side

in , ,

This recipe uses wild rice, ready-made slaw and cheese turn leftover roast beef into gourmet fare.

 

Canadian-Beef-Beef-Salad-on-the-Wild-Side
Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 1 cup (250 mL) uncooked wild rice or wild rice blend
 3 cups (750 mL) sodium-reduced chicken broth
 1 ½ cup (375 mL) bagged broccoli slaw (or mixture of small broccoli florets and sliced carrots)
 ¼ cup (50 mL) walnut pieces (optional)
 ½ large sweet red pepper, cut into strips
 4 green onions, thinly sliced
 ¾ cup (175 mL) cubed Jalapeño Jack, Havarti or Gouda cheese
 3 cups (750 mL) shaved or thinly sliced Cooked Roast Beef, cut into strips
 ¾ cup (175 mL) fat-reduced honey-Dijon salad dressing
 2 tbsp (30 mL) lemon juice
 1 tsp (5 mL) curry powder
 pepper
1

Rinse rice with hot water; drain. In medium saucepan, bring broth to a boil. Add rice and return to boil. Reduce heat to low; cover and simmer for 45 to 60 minutes or until most of the broth is absorbed and rice is tender. Drain any remaining liquid and let cool slightly.

2

Toss together rice, slaw, broccoli, walnut pieces (if using), red pepper, green onions, cheese and beef in large bowl. In 1-cup (250 mL) measure, combine dressing, lemon juice and curry powder; pour over rice mixture and toss gently. Sprinkle with pepper to taste.

3

Serve while still warm or cover and refrigerate to chill before serving.

Ingredients

 1 cup (250 mL) uncooked wild rice or wild rice blend
 3 cups (750 mL) sodium-reduced chicken broth
 1 ½ cup (375 mL) bagged broccoli slaw (or mixture of small broccoli florets and sliced carrots)
 ¼ cup (50 mL) walnut pieces (optional)
 ½ large sweet red pepper, cut into strips
 4 green onions, thinly sliced
 ¾ cup (175 mL) cubed Jalapeño Jack, Havarti or Gouda cheese
 3 cups (750 mL) shaved or thinly sliced Cooked Roast Beef, cut into strips
 ¾ cup (175 mL) fat-reduced honey-Dijon salad dressing
 2 tbsp (30 mL) lemon juice
 1 tsp (5 mL) curry powder
 pepper

Directions

1

Rinse rice with hot water; drain. In medium saucepan, bring broth to a boil. Add rice and return to boil. Reduce heat to low; cover and simmer for 45 to 60 minutes or until most of the broth is absorbed and rice is tender. Drain any remaining liquid and let cool slightly.

2

Toss together rice, slaw, broccoli, walnut pieces (if using), red pepper, green onions, cheese and beef in large bowl. In 1-cup (250 mL) measure, combine dressing, lemon juice and curry powder; pour over rice mixture and toss gently. Sprinkle with pepper to taste.

3

Serve while still warm or cover and refrigerate to chill before serving.

Beef Salad on the Wild Side
IngredientsDirections