Roast beef and corn salad with sprouts and cilantro


It seems odd to even write a recipe for a salad which is, for all intents and purposes, just a pile of the ingredients listed in the title. But this blog is all about classing up the workday lunch meal (thus why the salad is photographed in a tupperware), and this salad lasts really well and has enough different tastes and textures to perk you right up.
This recipe could easily be made vegetarian (vegan even) by omitting the roast beef.

2 oz roast beef (I used this recipe), chopped
1 cobb’s worth of corn
1 cup leafy greens (I had a spicy mix from my trip to the Leslieville Farmers’ Market)
1/2 cup sprouts (I used the Kind Organic’s mix that I picked up from the Evergreen Brick Works Farmers’ Market)
A bunch of cilantro, stems and leaves
1 tbsp grainy mustard
1 tbsp tahini
1/2 tbsp olive oil
1 tbsp rice vinegar

1. Wash and slice the greens.
2. Top with sprouts, beef, and corn.
3. Mince cilantro stems and leaves, sprinkle over top.
4. Mix the mustard and tahini well. Slowly add the olive oil. Once all is mixed well, add the olive oil. Drizzle over top.


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