Roast Beef Salad


Hello!    When I set out to create a Chicago-themed healthy food blog, I knew my first post would be a healthy deep dish pizza, and my second would be… healthy Portillo’s!

Diet Deep Dish 635 Diet Deep Dish 636

I set out to lighten up the roast beef sandwich and fries.  An easy way to cut calories was to use lettuce instead of the bun.  I then added low-sodium roast beef, peppers and onions.  Instead of fries with ketchup, I topped the salad with roasted potatoes and a tomato goat cheese vinaigrette.

Diet Deep Dish 641 Diet Deep Dish 642


Tada!  A delicious Portillo’s meal with no guilt afterwards!  You could even go ahead and splurge on their chocolate cake :)

Portillo’s-inspired Roast Beef Salad

Serves 4


Adapted from Eating Well

  • 1/3 cup crumbled goat cheese
  • 2 tbsp apple cider vinegar
  • 2 tsp maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 large beefsteak tomato, seeded and chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped fresh tarragon



  • 4 salad-size red potatoes, chopped
  • 2 green bell peppers, cut in strips
  • 1 medium red onion, cut in strips
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1 large head Romaine lettuce, chopped
  • 6 slices low-sodium roast beef, sliced


  1. For the dressing, combine all ingredients in a food processor and blend until smooth. I used an immersion blender, which worked great.
  2. Spread the potatoes on a foil-lined pan. Toss with half the olive oil, salt and pepper and bake at 425 degrees F for 15 minutes.
  3. In a bowl, toss the green pepper and onion with the remaining olive oil, salt and pepper.  Add to the potatoes and cook for an additional 10 minutes.
  4. Divide the lettuce and roast beef among 4 dishes.  Once slightly cooled, add the potatoes, peppers and onions.  Drizzle with salad dressing and enjoy!
Related Posts Plugin for WordPress, Blogger...