 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This great salad combines beef, broccoli, and tomatoes with a creamy horseradish dressing. You can use roast beef from the deli or any kind of leftover steak for the beef. Ingredients:
1 1/2 pounds broccoli - cut into florets, stems peeled and sliced 1/4 inch thick |
2 tablespoons white wine vinegar |
2 teaspoons dijon mustard |
1/2 teaspoon prepared horseradish, or to taste |
3/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1/2 cup olive oil |
3 tablespoons sour cream |
3/4 pound thick sliced deli roast beef, cut into 1/2-inch pieces |
2 1/2 cups cherry tomatoes, halved |
6 green onions cut diagonally into thin slices |
Directions:
1. Pour 1/2 inch of water into a pan fitted with a steamer basket. Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes. Drain, and cool.
2. To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture. Whisk in the sour cream.
3. Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates.
|
|