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Beef and Vegetables on Lettuce Boats
    
Beef and Vegetables on Lettuce Boats

Deli beef, veggies and cheese make a cool and quick topper for a lettuce-based dinner salad.

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RECIPE RATING - 1 REVIEWS

Taste:
10
Easy to Prepare:
10
Kid Appeal:
10
Overall:
10
 

 
 

Ingredients

Prep Time: 15 min
Start to Finish: 25 min
Makes: 4 servings

6 oz thinly sliced cooked roast beef (from deli), cut into 1/2-inch strips
2 medium Green Giant® Fresh carrots, thinly sliced (1 cup)
1 cup Green Giant® Fresh cauliflower florets
1/4 cup sliced Green Giant® Fresh radishes
1/2 cup diced Colby-Monterey Jack cheese blend (2 oz)
1/2 cup zesty Italian dressing
1 small head Green Giant® Fresh iceberg lettuce

Preparation Directions

1. In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
2. Meanwhile, cut lettuce into 4 wedges for lettuce ""boats."" Remove a few pieces of lettuce from inside boats. Place boats on 4 plates. Spoon beef mixture onto lettuce boats.

NUTRITIONAL INFORMATION

1 Serving: Calories 310 (Calories from Fat 210); Total Fat 24g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 50mg; Sodium 410mg; Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 7g); Protein 16g Percent Daily Value*: Vitamin A 80%; Vitamin C 30%; Calcium 15%; Iron 10% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 1 1/2 Lean Meat; 4 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
 
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