Layered Roast Beef Salad

Submitted by United Church of God on Wed, 2011-05-11 15:12
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Description

A colorful and delicious salad, with the salty flavor of roast beef.

Summary

Yield
Servings
Source

Patti Josifek, Los Angeles, CA

Prep time30 minutes

Ingredients

8Cupromaine lettuce (or iceberg lettuce, shredded)
2Canpinto beans (15 ounces each, rinsed and drained)
1 red onion (medium, thinly sliced)
1 yellow pepper (cut in thin strips)
1 1⁄2Pintcherry tomatoes (halved)
1 zucchini (about 6 ounces, cut in thin half rounds)
8Ouncethinly sliced deli roast beef
3⁄4CupThousand Island dressing (or Russian dressing)
1⁄3Cupsalsa
2Teaspoonchili powder
1 ripe avocado
1 1⁄4Cupcheddar cheese (shredded)

Instructions

Have ready a 4½- to 5-qt. glass serving bowl. Layer ingredients as follows: 4 cups of lettuce, beans, onion, bell pepper, tomatoes, zucchini, beef, and rest of lettuce. In a small bowl mix dressing, salsa, and chili powder. Spread over top, sealing salad completely. Cover and refrigerate at least 2 hours or up to one day. Just before serving, cut avocado in half lengthwise around seed and separate halves. Remove seed, pull off peel and thinly slice. Sprinkle dressing layer with cheese, top with avocado and garnish with tomatoes.

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United Church of God
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