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Credit: Anna Williams

Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the watercress, cucumbers, peaches, and beef. Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved. Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.Tip: For cooked roast beef, look no further than the deli counter. Ask the server to forgo the slicer and cut a 1-pound slab by hand.

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Nutrition Facts

301 calories; calories from fat 46%; fat 21g; saturated fat 5g; cholesterol 15mg; sodium 205mg; carbohydrates 22g; fiber 3g; sugars 16g; protein 12g.
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