Recipe	Rating:
	None

Beef & Vegetable Salad

Preparation time: 15-20 minutes

Chilling time: 2 to 4 hours

1 carton (8 ounces) low-fat yogurt

1/3 cup pared, seeded, finely chopped cucumber

¼ tsp dill weed

1 clove garlic, minced

2 cups green beans, cut 1 inch

3 cups cauliflowerets

12 ounces cooked beef tip roast, cut into thin strips (about 2 2/3 cups)

12 cherry tomatoes, halves

Directions:

Combine yogurt, cucumber, dill weed and garlic in small bowl.  Cover dressing tightly and refrigerate.  In boiling salted water, blanch green beans 5 minutes and cauliflowerets 3 minutes.  Drain and combine with meat strips and cherry tomatoes in a 2-quart serving bowl.  Cover tightly and refrigerate 2 to 4 hours.  Toss salad with yogurt dressing before serving.

4 servings.

User Comments
No comments available.