Refrigerator Day Pot Roast Salad
Last updated 6/12/2012 12:58:46 AM. Recipe ID 21599. Report a problem with this recipe.
Title: Refrigerator day pot roast salad
Yield: 4 Servings
1 1/2 tb Red wine vinegar
Salt and pepper
1 ts Dijon mustard.
1/4 c Olive oil
Little bit of minced garlic
1 tb Rinsed capers, chopped
1/2 ts Salt
Freshly ground black pepper
Any leftover juices,
Degreased, from braised
1 Or 1 1/2 cups cubed leftover
1/4 c Thinly sliced red onion
2 tb Minced parsley
Potato salad made with
Leftover boiled potatoes or
In the bottom of a mixing bowl whisk together the vinegar, 1/2
teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive
oil and whisk until emulsified. Add the garlic, capers, leftover
juices and season with salt and pepper.
Set meat in a nonreactive serving dish and scatter the onions over
the top. Pour dressing over the top and marinate at room temperature
for an hour or longer. Garnish with parsley and tomato slices. Serve
with a potato salad or cole slaw.
Yield: 2 servings
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