Beef Salad on the Wild Side

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junio 24, 2015

This recipe uses wild rice, ready-made slaw and cheese turn leftover roast beef into gourmet fare.
[timer length=45]45 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 45 mins
  • 15 mins

    45 mins

    1 hr

  • Productos: 6 Servings


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



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.

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.

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


Información nutricional

Proteínas30 g
Grasas Totales15 g
Total Carbohydrates36 g