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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place potatoes and water in a microwave-safe bowl or microwave steam bag. Microwave on high for 8-10 minutes, until just tender, then let rest 10 minutes. Run cold water over the potatoes to stop further cooking. | 2. While potatoes cook, prepare the dressing. In a small bowl, whisk the vinegar, salt, pepper, and mustard until evenly blended. Whisk in the oil until emulsified, then gently stir in the blue cheese, so the crumbles keep their shape. | 3. Place the onion in a large serving bowl. Add a layer of potatoes, then roast beef and tomatoes. Drizzle the dressing over the salad. Top with a layer of romaine. | 4. Refrigerate until needed. Toss well before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	4		cut	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
red onion	1/2		sliced	32.0	7.472	0.88	0.08
roast beef	1			34.85	0.0	6.1313	1.1588
grape tomato	1	pint	cut	-	-	-	-
romaine lettuce	9	ounces		43.3747	8.3943	3.1383	0.7654
white wine vinegar	2	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
dijon mustard	1	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
blue cheese	1/2	cup	crumbled	592.9	5.8432	1.6783	62.5975

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.