Recipe for Salad With Roast Beef

This Roast Beef Salad Sandwich Spread is a quick and easy way to turn leftover roast beef into something completely different and incredibly delicious. Use it to make sandwiches or spread it on your favorite crackers!

Finely chopped leftover roast beef mixed with creamy mayonnaise, crunchy celery and onions, and seasoned with salt and pepper… so simple, but so tasty. If you've never had roast beef salad, once you try it, you'll be like, "Where the heck has this been my whole life?"

In fact, you might just find yourself making bigger roasts from now on so you can have enough leftovers to make it. I always do. We so look forward to it!

Now, if this is the first time you're hearing about roast beef salad and it sounds weird to you, I get it. But, trust me, you just have to try it.

David introduced me to this dish many, many moons ago while we were still in college. He made it for lunch one day, and I'm pretty sure I gave him my confused, one-raised-eyebrow, what-you-talkin'-'bout-Willis? look when he told me what it was.

Sure, I loved chicken salad, egg salad, and tuna salad. But roast beef salad? Who ever heard of that? Not me. I thought it sounded odd. I don't know why it did. It just did.

He told me it was a recipe that his grandmother made all the time, and he loved it, and everybody loved it, and he was sure that I would love it too.

And I did love it! It totally kicked the butt all of those other salads, and it became and remains my all-time favorite salad for making sandwiches. Thank you, Grandma Bert!

Ingredients you need:

• Leftover cooked roast beef
• Celery
• Onion
• Mayonnaise
• Salt and pepper

Equipment you need:

• Food processor (or heavy-duty blender)

Note: If you don't have a food processor or heavy-duty blender, you can finely chop the roast beef by hand.

Here's a look at how to make Roast Beef Salad Sandwich Spread:

Tips & Tidbits:

• I prefer to use a roast that has been very simply seasoned with just with salt and pepper (which is how I usually make my roast beef) so that there are no other strong/competing flavors in my salad.
• I use a food processor for this recipe because it makes such quick and easy work of finely chopping the roast beef all at once. If you don't have one…
  • David said his grandma used a blender. I haven't tried this. If you do, I would probably recommend using a heavy-duty blender that can handle chopping the meat. You may also need to cut the chunks smaller and/or process in smaller batches.
  • Of course, you can finely chop the meat by hand. It will just take a little longer.
• This isn't a super mayonaisse-y salad (because that's how we like it best), so feel free to add more if you'd like.
• You can eat it immediately, or you can let it chill out in the fridge for a few hours before serving. It does get better as it sits!
• Leftover roast beef will last for up to 3 to 4 days (covered) in the refrigerator, so just remember to start counting from the day you made the roast and not the day you made the salad.

I really enjoy a simple roast beef salad sandwich with just a little lettuce for extra crunch either on a potato bun, like you see above, or between two slices of lightly toasted bread. And spreading it on a simple saltine cracker is just super yummy.

Doing low-carb? Use this salad as the filling for lettuce wraps, or just place a scoop on a bed of lettuce.

I hope you try this recipe for Roast Beef Salad Sandwich Spread and love it as much as I do. Thanks for visiting today!

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• 12 ounces cold leftover cooked roast beef
• ½ cup finely diced celery
• ¼ cup finely diced onions
• ¾ cup mayonnaise
• salt and pepper, to taste

• Chop the roast beef into large chunks (about 1-inch pieces).

• Place the roast beef chunks in a food processor fit with the metal blade. Pulse until the meat is finely chopped into small pieces (be careful not to take it too far and turn it into a paste; you still want it to have a nice texture).

• Transfer the chopped roast beef into a large bowl. Add the diced celery, onions, and mayonnaise; stir until well-combined.

• Season to taste with salt and pepper.

• Use to make sandwiches, or you can spread it on crackers.

• I prefer to use a roast that has been very simply seasoned with just with salt and pepper so that there are no other strong/competing flavors in my salad.
• If you don't have a food processor, you can try using a heavy-duty blender (you may need to cut the meat into smaller chunks and/or process it in smaller batches), or you can finely chop the roast beef by hand.
• This isn't a super mayonaisse-y salad, so feel free to add more if you'd like.
• You can eat it immediately, or you can let it chill out in the fridge for a few hours before serving. It does get better as it sits!
• Leftover roast beef will last for up to 3 to 4 days (covered) in the refrigerator, so just remember to start counting from the day you made the roast and not the day you made the salad.

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Source: https://nowcookthis.com/roast-beef-salad-sandwich-spread/

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