Name: Cold Roast Beef Salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 4 cups arugula; 1 cup brussels sprouts (sliced thin); 1/2 cup frozen peas (thawed); 1/4 cup red onion (sliced thin); 1 cup cherry tomatoes (or grape tomatoes, halved); 1/3 cup kalamata olives (pitted and halved); 1 cup ciliegine (halved (or diced fresh mozzarella)); 1/3 pound very thinly sliced leftover roast beef (I used eye of round roast) ((or use leftover steak, chicken, pork, shrimp)); 2 tablespoons parmigiano reggiano or grana padana (shaved); 1 large clove garlic (minced); 1 teaspoon dijon mustard; 1/2 teaspoon lemon zest; 1 1/2 tablespoons lemon juice; 2 tablespoons olive oil; 2 tablespoons sun dried tomatoes in oil (finely minced); 1 tablespoon oil from sun dried tomatoes; pinch kosher salt; pinch black pepper