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Last of the Prime Rib

Today we come to the end of our “Cook Once – Eat All Week” use of the Prime Rib.  I call this salad “bicicleta” because the way you arrange it on a platter is made to resemble the spokes of a bicycle wheel.  It’s a pretty salad when it’s laid out that way and even after it’s tossed, so bright and colorful.

Bicicleta Salad

1/2 pound leftover beef, thinly sliced, then julienned
1/4 small white onion, peeled and thinly sliced
Juice of 1 lime
1 tablespoon olive oil
1 teaspoon white vinegar
1 garlic clove, peeled and minced
1 teaspoon dried Mexican oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1/4 cup prepared salsa
2 tablespoons ranch dressing
1 chipotle pepper, finely minced

1/4 head iceberg lettuce, thinly sliced, washed, and spun dry
1/4 head romaine, washed, spun dry, and torn into bite-size pieces
1 avocado, peeled and diced
1 small mango, peeled, pitted, thinly sliced
1 large tomato, seeded and chopped
1/2 can black beans, drained and rinsed

1 cup grated extra-sharp Cheddar cheese
1 cup roughly broken corn tortilla chips

Beef: Place the julienned beef, onion, lime juice, olive oil, vinegar, garlic, oregano, salt, and pepper in a gallon-size zip-lock bag.  Seal the bag and toss to coat the beef completely.  Refrigerate for up to 2 hours.  Drain before adding to salad.

Dressing: In a medium bowl, whisk together the salsa, ranch dressing, and chipotle until well blended. Cover and refrigerate until ready to use.

Salad: On a large round platter; arrange the salad ingredients and the beef-onion mixture in a bicycle spoke pattern, alternating the iceberg and romaine in between the other ingredients so that there is a spoke of lettuce every other spoke.

Sprinkle salad with cheese and tortilla chips, and drizzle with dressing.

Serves 2

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