Get Your Salad Fix

Spring means getting trying out all sorts of new salads. It is really a time of the year to get your salad fix on. Here is one to try.

Roast-Beef and Broccoli Salad with Creamy Horseradish Dressing

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Using pre-cooked roast beef makes this easy to prepare.

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A little slicing is all you need.

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Make the dressing.

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Putting it all together.

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A great tasting salad!

Roast-Beef and Broccoli Salad with Creamy Horseradish Dressing


1 1/2 pound(s) broccoli
2 tablespoon(s) white-wine vinegar
1/4 cup(s) drained bottled horseradish
2 teaspoon(s) Dijon mustard
3/4 teaspoon(s) salt
1/8 teaspoon(s) fresh-ground black pepper
1/2 cup(s) olive or other oil
3 tablespoon(s) sour cream
3/4 pound(s) thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips
2 1/2 cup(s) halved cherry tomatoes
6 scallions including green tops, cut diagonally into thin slices
leaves of lettuce to serve salad in


1. Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.

2. In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes and scallions and toss to coat.

3. Wine Recommendation: White wine may seem an odd choice for roast beef, but the dominant elements here are horseradish and broccoli, not meat. Accordingly, pull the cork on a California sauvignon blanc for an exciting pairing.

Nutritional Info: Calories 0
Total Fat 0
Saturated Fat 0
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Protein 0
Calcium 0


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Categories: Beef, Low Carb, Recipes, Salad, Vegetable

Author:The Ranting Chef

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