Best 6 Beef Rolls With Spring Salad Recipes

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Indulge in a delightful culinary journey with our exquisite Beef Rolls with Spring Salad, a dish that tantalizes taste buds and nourishes the soul. This main course recipe presents tender beef slices meticulously rolled and stuffed with a savory filling of spinach, roasted red peppers, sun-dried tomatoes, and tangy feta cheese, creating a symphony of flavors in every bite. Accompanied by a refreshing Spring Salad adorned with vibrant greens, crisp vegetables, and a zesty lemon vinaigrette, this dish offers a perfect balance of hearty protein and invigorating freshness. Whether you're seeking an impressive meal for a special occasion or a satisfying dinner to relish with loved ones, our Beef Rolls with Spring Salad will undoubtedly leave you craving for more.

Let's cook with our recipes!

BEEF ROLLS WITH SPRING SALAD



Beef Rolls with Spring Salad image

WHY IT'S LIGHT Just three-quarters of a pound of beef serves four as a main course when rolled around a filling of peppers and cheese and accompanied by a leafy salad. This dish is just as delicious (and even leaner) with chicken or turkey cutlets instead of beef.

Yield serves 4

Number Of Ingredients 10

1 tablespoon plus 2 teaspoons olive oil
2 medium onions, halved and sliced 1/4 inch thick
3 red or orange bell peppers, ribs and seeds removed, sliced 1/4 inch thick
Coarse salt and ground pepper
3/4 cup water
3/4 pound thinly sliced top round beef, cut into 4 equal pieces
2 ounces pepper Jack cheese, thinly sliced
2 teaspoons olive oil
1 package (7 ounces) spring lettuce mix
1 1/2 teaspoons sherry vinegar

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and peppers; cook, stirring occasionally, until beginning to brown, about 7 minutes. Season with salt and pepper and add the water; cover and simmer 3 minutes. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, about 2 minutes.
  • Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.
  • Heat a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet; cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly). Transfer beef rolls to a plate.
  • Toss lettuce with vinegar and remaining teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.
  • (Per Serving)
  • Calories: 227
  • Fat: 11.2g (4.1g Saturated Fat)
  • Protein: 24.5g
  • Carbohydrates: 7.7g
  • Fiber: 2.8g

BEEF ROLLS WITH SPRING SALAD



Beef Rolls with Spring Salad image

This cheese-stuffed beef roll -- plus plenty of salad -- equals a hearty but low-calorie supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 7

3/4 pound braciola beef (thinly sliced top round), cut into 4 equal pieces
Coarse salt and ground pepper
2 ounces pepper Jack cheese, thinly sliced
1 cup Onion-Pepper Mixture for Beef Rolls
2 teaspoons extra-virgin olive oil
7 ounces spring lettuce mix
1 1/2 teaspoons sherry vinegar

Steps:

  • Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.
  • Place a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly). Transfer beef rolls to a plate.
  • Toss lettuce with vinegar and 1 teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.

Nutrition Facts : Calories 227 g, Fat 11 g, Fiber 2 g, Protein 25 g

SPRING ROLL SALAD WITH PEANUT DRESSING



Spring Roll Salad with Peanut Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 ounces rice vermicelli noodles
2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below)
2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated

Steps:

  • Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
  • Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
  • Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)



Stuffed Beef Rolls (Zrazy Zawijane) image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings (2 rolls each)

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound top side beef, thinly sliced into 8 pieces
2 tablespoons yellow mustard
2 dill pickles, quartered lengthwise
8 slices uncooked bacon
1/2 large yellow onion, sliced
1/4 cup vegetable oil
1/4 cup all-purpose flour
4 quarts water
4 cups hot reserved cooking liquid from the beef rolls
1 cup beef stock
1/4 cup tomato paste
2 tablespoons red wine
1 tablespoon paprika
Kosher salt and freshly ground black pepper
Mashed potatoes or noodles and a vegetable, for serving

Steps:

  • For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
  • Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
  • Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
  • Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
  • For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
  • To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

BEEF ROLL-UPS



Beef Roll-Ups image

Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

1 3/4 pounds center-cut top round steak (1 1/2 inches thick), sliced horizontally into 6 1/4-inch-thick slices
4 tablespoons unsalted butter
5 tablespoons olive oil
1/2 medium onion, finely chopped and 1/2 medium onion, thinly sliced
1 pound white mushrooms, finely chopped
Coarse salt and freshly ground pepper
6 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup dry breadcrumbs
1 large clove garlic, minced
1 can (15-ounce) tomato sauce
1/2 cup red wine
Grated Beets, for serving
Buckwheat Groats, for serving

Steps:

  • Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
  • In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
  • Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
  • In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
  • In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.

VIETNAMESE SALAD ROLLS



Vietnamese Salad Rolls image

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Provided by Claudine

Categories     Appetizers and Snacks     Wraps and Rolls

Time 25m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
¼ cup chopped fresh basil
½ cup hoisin sauce
water as needed

Steps:

  • Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
  • Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
  • In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
  • Serve the spring rolls with the warm dipping sauce.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 31.2 g, Cholesterol 57.1 mg, Fat 1.5 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 5.6 g

Tips:

  • Choose thin slices of flank steak for easy and quick cooking.
  • Pound the steak slices with a meat mallet or rolling pin to tenderize them.
  • Season the steak slices with salt, pepper, and garlic powder for a simple, yet flavorful taste.
  • Add a flavorful filling to the steak rolls, such as sautéed mushrooms, caramelized onions, or a creamy spinach mixture.
  • Secure the steak rolls with toothpicks or butcher's twine to prevent them from unrolling during cooking.
  • Cook the steak rolls in a hot skillet until browned on all sides, then finish cooking in the oven for a tender and juicy result.
  • Serve the steak rolls with a variety of dipping sauces, such as horseradish sauce, barbecue sauce, or a simple soy sauce mixture.

Conclusion:

The beef rolls with spring salad recipe is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as an appetizer. With its combination of tender steak, flavorful fillings, and a refreshing spring salad, this recipe offers a satisfying meal that is sure to impress your friends and family. By following the tips provided in this summary, you can create a restaurant-quality dish that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is a must-try for any food enthusiast. So, gather your ingredients, put on your apron, and get ready to indulge in a culinary experience like no other!

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