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Home >> Recipes >> Meat >> Beef and Beet Salad with Basil Dressing

Beef and Beet Salad with Basil Dressing

Beef and Beet Salad with Basil Dressing
for the salad:
6 cups torn mixed

greens or 1 bag European mixed salad
1/2 pound roast beef or cooked
1 medium carrot, julienned
1 medium zucchini, julienned
8 ounces
beets*, julienned
for the dressing:
2 tablespoons lemon

1/4 cup mayonnaise
2 tablespoons canola oil
1 tablespoon snipped
fresh basil or
1 teaspoon dried basil flakes
freshly ground black pepper
to taste
Slice beef or turkey into half inch strips.  Place in a large salad bowl with mixed greens and julienned vegetables.   Set aside. 
Whisk or blend lemon juice, mayonnaise and basil.  While mixing, add oil and emulsify.  Season with pepper.  Pour dressing over salad and toss to combine.  Serve immediately.
*Canned or fresh beets can be used.  To cook beets, peel and cook whole for 40 minutes. Drain and cool.  Slice or cut into matchsticks
(julienne).  Sliced, canned beets work well and need only be julienned to use in this recipe.

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