This shelf's roast beef becomes tender shreds dressed warm over greens and sturdy vegetables, a composed salad that feels like dinner rather than an afterthought. The beef is already seasoned, so all you do is warm it and dress it, then eat.

Serves 2. 15 minutes, 12 at the stove.

About 630 calories a serving, 42 g protein, 0 g carbohydrate, 49 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Shred the roast beef into 1-inch pieces with two forks or your hands; the beef will fall apart easily since it is already tender. Set aside.
2. Heat 3 tablespoons oil in a skillet over medium heat, add 1 minced garlic clove, and cook until fragrant, about 1 minute. Add the shredded beef to warm it through, stirring occasionally, about 3 minutes, then pour in 3 tablespoons red wine vinegar off heat and toss to combine. Taste and adjust salt and pepper.3 min
3. Arrange 4 cups mixed salad greens on two plates. Pour the warm beef and all its vinaigrette over the greens and serve right away while the dressing is still warm.

Note Swap the greens for sturdy shredded cabbage if you prefer crunch. Leftovers keep three days refrigerated; reheat the beef gently and serve over fresh greens. Add roasted potatoes or crusty bread to make this more filling.