Throw Bossie in the Salad

Enjoying a roast beef dinner also means having nice leftovers for the next few days.

This salad makes a weeknight dinner a breeze.

I pulled a few condiments from my pantry shelf, whipped together a simple vinaigrette, cubed some of the cold roast beef and put together this hearty entree salad. To complete this meal, all you need is crusty bread and a glass of full-bodied red wine, then put up your feet and relax.

Morgan is author of “Cooking For The Week: Leisurely Weekend Cooking For Easy Weekday Meals” (Chronicle Books, $18.95).

Mediterranean Beef Salad

Active Work and Total Preparation Time: 30 minutes

If you have leftover steamed new potatoes, cube 4 to 6 and add to the salad. Halved button mushrooms are also a welcome addition.

1/2 cup olive oil

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 clove garlic, minced

1/2 teaspoon salt

Freshly ground pepper

4 to 4 1/2 cups (about 1 1/2 pounds) 1/2-inch cubes cold roast beef

1 1/2 cups cooked green beans, cut in 1-inch lengths

1 large red bell pepper, cored and cut into 1/2 inch dice

1/2 cup thinly sliced green onions

1/2 cup green olives stuffed with pimento, cut in half

2 tablespoons capers, rinsed and drained

1/2 cup minced parsley

1 pint cherry tomatoes

* In small mixing bowl combine oil, vinegar, mustard, garlic, salt and pepper to taste. Whisk to combine. Taste and adjust seasonings. Set aside.

* In large bowl combine beef, green beans, bell pepper, onions, olives, capers, parsley, and tomatoes. Toss lightly to combine. Add dressing, toss to mix through, then serve immediately.

6 servings. Each serving: 630 calories; 441 mg sodium; 96 mg cholesterol; 54 grams fat; 8 grams carbohydrates; 28 grams protein; 1.14 grams fiber.