Roast beef and arugula salad with wheat berries
5
Points®
Total Time
25 min
Prep
18 min
Cook
0 min
Serves
6
Difficulty
Easy
This is a delicious, colorful salad that you can put together in less than half an hour. It's wonderful as an appetizer or side, but is also hearty enough to eat on its own for dinner or lunch. The dressing is super easy to make—simply whisk together the olive oil, red wine vinegar, coarse-grain mustard, fresh thyme and rosemary, garlic, salt, and pepper in a bowl. It nicely complements the cooked wheat berries, carrots, fennel, roasted red peppers, and arugula. To make prep a cinch, we call for deli-style slices of roast beef you can pick up at any grocery store to top it all off.
Ingredients
Olive oil
1½ Tbsp
Red wine vinegar
1½ Tbsp
Mustard
1½ tsp, coarse-grained
Fresh thyme
1½ tsp, chopped
Rosemary
1 tsp, chopped
Garlic
1 clove(s), crushed through garlic press
Table salt
¾ tsp
Black pepper
¼ tsp
Cooked wheat berries
2 cup(s), thawed if frozen
Carrots
2 medium, thinly sliced
Uncooked fennel bulb
1 item(s), cored and thinly sliced
Roasted red peppers (packed in water)
½ cup(s), drained and sliced
Arugula
5 oz
Deli style roast beef slices
¾ pound(s), lean, thickly sliced, cut into 1-inch strips
