Name: Tangy Carrot and Fennel Salad with Roast Beef
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup shredded carrots; 1 large blulb fennel (chopped); 1 tablespoon fresh lemon juice; 1/4 cup diced red onion; 2 tablespoons red wine vinegar; 2 teaspoons honey; 1/4 cup chopped onion; sea salt and freshly ground black pepper (to taste); 1/2 cup chopped kale; 1 1/4 pounds nitrate free deli sliced roast beef

Tangy Carrot and Fennel Salad with Roast Beef

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Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Ingredients

1 cup shredded carrots
1 large blulb fennel chopped
1 tablespoon fresh lemon juice
1/4 cup diced red onion
2 tablespoons red wine vinegar
2 teaspoons honey
1/4 cup chopped onion
sea salt and freshly ground black pepper to taste
1/2 cup chopped kale
1 1/4 pounds nitrate free deli sliced roast beef

Instructions

In a large bowl, mix the first 9 ingredients (carrot through kale).
On a large plate, lay out the beef in single sliced. Spoon the carrot mixture into the center of the sliced beef and roll up.
Serve chilled.

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Tangy Carrot and Fennel Salad with Roast Beef