Three-Ingredient French Dip Sandwich
Pear Salad
- ½ (10-oz) pkg frozen garlic bread
- ½ (15-oz) container refrigerated slow simmered beef roast au jus
- 4 slices provolone cheese
- Bake bread according to package directions. Place baked bread, cut sides up, on a baking sheet.
- Heat roast according to package directions; cool slightly. Break apart into small chunks. Top bread with roast; add cheese.
- Bake 2 to 3 minutes or just until cheese is melted. Slice and serve with au jus for dipping.
- ½ (5-oz) pkg spring mix
- 1 Anjou pear, sliced
- ¼ cup walnut halves and pieces
- ¼ cup sweetened dried cranberries
- 3 Tbsp balsamic vinaigrette
- Toss together all ingredients in a bowl just before serving.
|
Main |
Side |
Total |
| Servings |
3
|
2
|
|
| Fat (g) |
33 |
16 |
49 |
| Sat. Fat (g) |
15 |
1 |
16 |
| Protein (g) |
36 |
3 |
39 |
| Carb (g) |
33 |
36 |
69 |
| Fiber (g) |
2 |
5 |
7 |
| T. Sugs (g) |
6 |
25 |
31 |
| A. Sugs (g) |
0 |
14 |
14 |
