Refrigerator Day Pot Roast Salad
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
58
Spice
59
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Parsley (minced)1.5 tbsps
Red Wine Vinegar1 tsp
Salt1 tsp
Dijon Mustard1 cup
Olive Oil1 tbsp
Capers (rinsed, chopped)Directions:
1
In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard
2
Slowly drizzle in the olive oil and whisk until emulsified
3
Add the garlic, capers, leftover juices and season with salt and pepper
4
Set meat in a nonreactive serving dish and scatter the onions over the top
5
Pour dressing over the top and marinate at room temperature for an hour or longer
6
Garnish with parsley and tomato slices
7
Serve with a potato salad or cole slaw