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!
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.
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
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
- For the dressing, combine all ingredients in a food processor and blend until smooth. I used an immersion blender, which worked great.
- 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.
- 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.
- Divide the lettuce and roast beef among 4 dishes. Once slightly cooled, add the potatoes, peppers and onions. Drizzle with salad dressing and enjoy!