I was trying to think of something a bit different to make with the little piece of roast beef left over from Friday nights dinner. I decided it was about time for a dinner salad so I came up with this Roast Beef Salad over baby greens, cranberries, sliced red onion, toasted walnuts, crumbled Maytag blue cheese and garlic toasts.
I started by cuting the beef up into little cubes and placing them in a bowl with 2 celery stalks cut up into a small dice. I seasoned with salt, pepper, garlic powder and tiny bit of cayenne pepper. Next, I combined about 2 tablespoons of sour cream and the same amount of mayonnaise, blended them well and poured it over the cubed roast beef and celery. Mix all together and refrigerator for several hours to allow the flavors to come together.
For the greens I washed and dried a mix of organic baby greens and placed them in a very large bowl with thinly sliced red onion, toasted walnuts, dried cranberries and crumbled blue cheese. I dressed it with red wine vinegar, extra virgin olive oil and salt and pepper. Tossed it really well to combine and placed it on a plate as a bed for the roast beef salad. I topped it with a few spoonfulls of roast beef salad.
Brush olive oil on sliced french bread and place under the broiler. Watch closely and turn over on the other side so both get brown and crusty. When they are finished rub with a garlic clove and serve with the salad.