Spinach and roast beef with a Dijon dressing make a perfect quick lunch salad.
Spinach Salad With Roast Beef And Hearts Of Palm
Servings
4 Servings
Ingredients
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- ⅓ cup olive oil
- 2 pounds fresh spinach :stems trimmed
- 1 pound deli roast beef cut into strips
- 1 14 ounce can of hearts of palm, drained and sliced
- 1½ teaspoon grated lemon peel
Instructions
- In a bowl whisk together the vinegar, mustard, sugar. Gradually add the oil while whisking. Season to taste with salt and pepper. (This dressing can be made 2 to 3 days in advance of it’s use).
- In a salad bowl combine the spinach, hearts of palm, beef and lemon peel in a bowl.
- Add the dressing (to taste) and toss.
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