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Pot Roast Salad

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This is such a quick & delicious salad made from leftover pot roast. I sometimes serve it for lunch from leftover meat and I thought I’d share this simple recipe with you today.

Makes 1 large dinner plate

You will need:

Cooked/Leftover Pot Roast, a few slices, diced
1/2 yellow onion, finely diced
approx. 2 handfuls of canned carrots (drained) or as much/as little as liked
1 hard-boiled egg, optional
a few sprigs of fresh parsley, finely chopped
salt to taste
fresh pepper to taste

Salt and pepper is suffice for this dish, but if desired, you could add some of the following spices:

pinch of ground nutmeg, optional
dash of ground sweet paprika, optional
dash of Old-Bay Seasoning, optional
dash of any mix of dried herbs (e.g. Italian Seasoning), optional

Vinaigrette:

2 TBS corn oil or vegetable oil
1 TBS white vinegar

Prepare the ingredients and put them into a salad bowl to combine. Season to taste, add the vinaigrette, toss and serve. You can either serve this salad immediately or set it aside for a few minutes to let the spices and vinaigrette develop an even intenser aroma. Enjoy!

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