September 9, 2013

Italian Beef and Arugula Salad

How about Italian Beef for supper this week?

I make my Italian Beef in the crock pot; however, if you're short on time, it will work in a conventional oven as well.  I put it together in the morning before I leave for work, and it's done when I get home.

My favorite salad right now is an arugula salad.

My son and his fiancee work at an upscale restaurant in a neighboring community.  My hubbie and I eat there occasionally.  I had this salad there one night, and I have been making it ever since. (Not his favorite!)  It is an arugula salad with dates, slivered almonds, and shaved Parmesan cheese.  Theirs was served with a Champagne Vinigarette.  I used Trader Joe's Fat Free Balsamic Vinigarette.  The sweetness of the dates goes perfectly with the slightly bitter taste of the arugula.  

It's healthier than Lay's Potato Chips, which I actually lurve with Italian Beef.  I try.

Italian Beef

1 roast
1 tablespoon Italian Seasoning
1 clove garlic, minced
3 bay leaves
1 teaspoon paprika
Red pepper flakes
3 or 4 beef bouillon cubes

Put ingredients on top of roast

Cook in crockpot all day on low.

Serve to family and friends!

(I recommend a chuck roast for this recipe.  I used some other cut for these pictures, and unfortunately we didn't like it as well.  I won't deviate from the chuck roast again!  Just sayin'.)

Arugula Salad

Slivered almonds
Fresh Parmesean Cheese, shaved

Dressing of your choice.  I used Trader Joe's Balsamic Vinegarette.


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