Roast Beef Salad Recipe
- 2 cups peeled, diced (1/2 inch) cooked potatoes
- 3 cups (1 pound) diced (1/2 inch) medium-rare leftover roast beef
- 2/3 cup mixed diced (1/4 inch) red and green bell peppers
- 1/3 cup diced (1/4 inch) red onion
- 2 scallions, thinly sliced
- 3 tablespoons chopped parsley
- Salt and pepper, to taste
- 1/3 cup of your favorite vinaigrette
- Boston lettuce leaves, for serving
- Toss all the ingredients except the lettuce together in a large bowl. To serve, arrange the lettuce leaves on a large platter and spoon the salad into the center.
