Roast Beef Salad, Karen Hanson, KS Beef Council
12 oz. shredded roast beef
1/2 teaspoon coarsely ground black pepper
1 package (5 oz.) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)
Honey Mustard Dressing
1/2 cup prepared honey mustard
2-3 tablespoons water
1 1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon salt
Season beef with 1/2 teaspoon pepper, or to taste.
Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside.
Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
Divide beef evenly over salads. Top each salad evenly with dressing, pecans, and goat cheese (if desired).