Savory Pot Roast Salad

Ever get tired of the same old chicken, tuna or shrimp in your salad?

Sometimes you just want to sink your teeth into some beef!

Red meat isn't something you want to eat daily but it has plenty of health benefits when included as part of a healthy lifestyle. I always look for organic grass fed meats so that I'm not feeding my family a side of hormones with dinner.

This salad also solves that along with the age old dilemma of ‘what do I do with these leftovers?' Pot roast in the crock pot for Sunday dinner is a hearty and traditional dish you will find on many tables across America and believe me, there are ALWAYS leftovers.

This is an easy solution for your leftovers and a great protein and iron packed lunch. Super quick to put together as long as you use leftover beef and you have a deliciously healthy meal. It's ideal for a light dinner too!



3 oz. leftover cooked roast beef

2 cups mixed greens

1/2 cup fresh shiitake mushrooms

1/8 cup unripened soft goat cheese

1-2 tbsp balsamic vinegar

Lime juice to taste

Pinch freshly cracked black pepper


Slice the shiitake mushrooms and cook them in a non stick pan over medium high heat until nice and golden on both sides, about 3-4 minutes per side.

While the mushrooms are cooking, slice the roast beef as thinly as you can; reserve.

Place mixed greens at the bottom of a shallow plate.

Arrange slices of beef in the center of the pile of greens.

Add shiitake mushrooms and soft goat cheese.

Drizzle balsamic vinegar and lime juice to taste over the whole salad.

Sprinkle with freshly cracked black pepper if desired.


Hope you enjoy it!

Yours in Health,


P.S. If you liked this recipe, please share it with your friends and I always love reading your comments below.