Salade Tiede Of Leftover Pot-Au-Feu
Published January 20, 1987
- Total Time
- 10 minutes
- Rating
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Ingredients
1 pound of leftover meat, thinly sliced
2 cooked potatoes, thinly sliced
½ cup of vegetable oil
3 tablespoons of red wine vinegar
Salt and freshly ground black pepper to taste
1 medium-size onion, peeled and thinly sliced
Nutritional analysis per serving
22 grams carbs; 71 milligrams cholesterol; 492 calories; 23 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 34 grams fat; 3 grams fiber; 668 milligrams sodium; 27 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the meat and potatoes in a skillet over medium heat.
- Step 2
Combine oil and vinegar and mix well in a bowl. Add salt and pepper to taste. Pour the oil and vinegar over the meat and potatoes in the skillet and mix well until potatoes and meat are thoroughly warm.
- Step 3
Add thinly sliced raw onion and mix well. Serve immediately, followed by cheese and a sweet.
Grated Green Cabbage Salad, Simple Roasted Chicken, Oeufs a la Neige au Chocolat (Floating Island With Chocolate)
Private Notes