0.0 – 0 reviews • Roast Recipes
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1 pound fingerling potatoes, halved lengthwise
- Kosher salt
- 1 cup crumbled gorgonzola dolce cheese (4 ounces)
- 3 tablespoons grated parmesan cheese
- 2 tablespoons 2% Greek yogurt
- 1 clove garlic
- Freshly ground pepper
- 1 9-ounce package Italian salad blend (8 cups)
- 1/4 cup jarred Peppadew peppers, drained and roughly chopped
- 2 tablespoons roughly chopped fresh parsley
- 12 ounces deli-sliced rare roast beef
Instructions
- Put the potatoes in a medium pot of cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl.
- Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.
- Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.
Nutrition Facts
| Calories |
344 calorie |
| Total Fat |
15 grams |
| Saturated Fat |
9 grams |
| Cholesterol |
80 milligrams |
| Sodium |
970 milligrams |
| Carbohydrates |
25 grams |
| Dietary Fiber |
5 grams |
| Protein |
27 grams |
