COPY-Layered Roast Beef Salad

  • 8 cups torn salad greens
  • 1 lb. cooked roast beef, cut into 3/4 inch strips
  • 1 cup grated carrots
  • 1/2 cup thinly sliced red onion
  • 3 hard-cooked eggs, sliced
  • 1 cup (8 oz) sour cream or plain yogurt
  • 1/2 cup mayonnaise
  • 1 tbl. minced fresh parsley
  • 1 tbl. minced fresh basil

In a 3 quart salad bowl, layer a third of the greens, carrots, onion, eggs and beef.  Repeat layers twice.  Combine remaining ingredients; spread over salad.  Toss just before serving.  Yield:  6-8 servings.

Prepared by Cookie Hauser of the Beauregard Cattlemen's Association


1 box Krispy (Sunshine) Wheat Saltine Crackers

1 packet Dry Hidden Valley Original Ranch Dressing mix

1 1/3 cup Canola Oil

2 tablespoons of Crushed Red Pepper

1 2-gallon ziplock bag

1 1-gallon ziplock bag

1 quart ziplock bag

In 2 gallon ziplock bag mix oil, pepper, and dressing mix; seal bag and mix well. Add all four packs of crackers to bag and seal closed. Lay bag on its side. Every 15 minutes turn bag to other side; do this 5 or 6 times. Lay crackers out on a few paper towels for some of the oil to absorb (from 1 to 1 ½ hours). Put all whole crackers in the gallon bag and zip closed. Save all broken pieces in the quart bag - they are great to serve with soup as a topping.