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Keto Low-Carb Easy & Elegant Roast Beef & Asparagus Salad
Don’t forget salads on your Low-Carb diet. With bagged greens and bottled dressing, cold cuts can be turned into an array of main dish salads that are as easy as they are cool and tempting. That lettuce, turkey, bacon and tomato would make a great Turkey Club Salad, for instance, and all of the cold cuts of a traditional Italian hero sandwich, plus tomatoes, shredded lettuce, and Italian vinaigrette makes a super salad.
Here’s a salad that turns deli roast beef into a company dinner.
PrintLow-Carb Easy & Elegant Beef & Asparagus Salad
Here’s a salad that turns deli roast beef into a company dinner.
- Yield: 4 Servings 1x
- Category: Low-Carb, Gluten-Free
Ingredients
- 1/2 cup mayonnaise, light or regular
- 1/3 cup minced green bell pepper
- 1/3 cup minced red bell pepper
- 1/3 cup minced yellow bell pepper
- 1/2 teaspoon Splenda or a teeny pinch stevia/FOS blend
- 2 tablespoons cream
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 3 scallions minced fine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound asparagus
- 1 pound deli roast beef, sliced fairly thick
- 3 medium tomatoes, sliced
- 1 medium cucumber, sliced
- lettuce leaves to line plates
Instructions
- Combine first 10 ingredients, mixing well. Refrigerate. This is your dressing.
- Snap the ends off your asparagus where they want to break naturally. Arrange them in a microwaveable casserole with a lid, or in a glass pie plate. Add a couple of tablespoons of water, cover (use plastic wrap or a dinner plate to cover a pie plate,) and microwave on “high” for 5 minutes, or until just tender. Uncover immediately, to stop cooking. Drain and chill.
- When dinner rolls around, arrange a lettuce leaf or two — red leaf looks nice — on each of 4 plates. Now artfully arrange the asparagus, sliced tomatoes, and cucumber on top of the lettuce. Fold or roll your deli roast beef prettily, and arrange on top of that. Top with the dressing you made earlier, and serve.
Notes
(Recipe reprinted by permission from The Every Calorie Counts Cookbook by Dana Carpender, 2006 Fair Winds Press, though with a couple of edits).
Nutrition
- Serving Size: ¼ salad
- Calories: 470
- Fat: 30g
- Carbohydrates: 18g (14g Net Carbs)
- Fiber: 4g
- Protein: 35g
Read more about Cold Cuts on a Low-Carb Diet – Low Carb Lunch Options & More.
(Recipe reprinted by permission from The Every Calorie Counts Cookbook by Dana Carpender, 2006 Fair Winds Press, though with a couple of edits).
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