Ingredients
6
oz thinly sliced cooked roast beef (from deli), cut into 1/2-inch strips
2
medium carrots, thinly sliced (1 cup)
1
cup cauliflower florets
1/4
cup sliced radishes
1/2
cup diced Colby-Monterey Jack cheese blend (2 oz)
1/2
cup zesty Italian dressing
1
small head iceberg lettuce
Preparation
In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
Meanwhile, cut lettuce into 4 wedges for lettuce “boats.” Remove a few pieces of lettuce from inside boats. Place boats on 4 plates. Spoon beef mixture onto lettuce boats.
