Serves: 4
Total Calories: 258
1. Cut the roast beef slices crosswise into pieces about 2 inches wide. Roll into cylinders and reserve.
2. Prepare the vinaigrette. Then, in a large bowl mix the lettuce, cucumber, avocado, and onion. Add enough vinaigrette to moisten the salad. Toss to mix. Mound the salad evenly among 4 serving plates. Arrange the rolled beef equally on top of each salad. Place tomato wedges around the outside edge of each plate. Garnish with cilantro. Refrigerate for at least an hour. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roast Beef Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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