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“This is a great way to use leftover roast beef, turkey or chicken. I love it with the creamy cucumber dressing. From the BHG website.”

Ingredients Nutrition

  • 6 whole tiny new potatoes (I use Yukon gold)
  • 4 cups torn mixed greens
  • 1 medium cucumber, halved lengthwise and sliced
  • 4 radishes, sliced
  • 4 ounces very thinly sliced cooked beef or 4 ounces cooked turkey
  • 2 small tomatoes, cut into wedges
  • 12 cup creamy cucumber salad dressing or 12 cup ranch salad dressing
  • 1 teaspoon snipped fresh dill or 14 teaspoon dried dill


  1. Scrub new potatoes, cut into quarters.
  2. In a medium saucepan, cook potatoes in a small amount of lightly salted boiling water for 10-15 minutes or until tender. Drain and rinse with cold water, drain again.
  3. In a mixing bowl gently toss together greens, cucumber and radishes.
  4. Add potatoes and gently toss.
  5. Arrange on 4 plates. Roll up the roast beef or turkey slices and arrange on top of greens mixture.
  6. Place a few tomato wedges on each salad.
  7. In a small mixing bowl, mix salad dressing and dill. Drizzle over salads.

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