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Pot-Roast Salad

Ease your way into the workweek with this meal made from leftover pot roast.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003


  • Salt
  • 3/4 pound green beans
  • 2 tablespoons wine vinegar
  • 2 teaspoons Dijon mustard
  • 6 tablespoons vegetable oil
  • 2 tablespoons chopped fresh parsley
  • 1 head, Boston lettuce
  • Leftover Pot Roast, thinly sliced
  • 1/4 red onion


  1. In boiling salted water, cook beans until tender, 8 minutes. Run under cold water to stop the cooking. In small bowl, whisk vinegar, mustard, and 1/4 teaspoon salt. Slowly add oil, whisking until emulsified. Stir in parsley.

  2. Toss lettuce, torn, with one-third of the dressing. Divide among 4 plates.

  3. Toss beans with another third dressing; add to plates.

  4. Toss pot roast slices and onion in remaining dressing, and mound on top of plates.

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