Beef Salad with Horseradish Vinaigrette

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Cook once and eat twice! Start with this recipe for Easy Beef Pot Roast, then the next day whip leftovers into a 15-minute meal! Pack on the protein with this light, refreshing salad.

Beef Salad with Horseradish Vinaigrette
 
Prep time
Cook time
Total time
 
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Ingredients
  • ¼ cup white wine vinegar 50 ml
  • 1 tbsp prepared horseradish 15 ml
  • ⅓ cup vegetable or coconut oil 75 ml
  • ½ tsp salt and freshly ground pepper 2 ml
  • 2 cups slivered cooked beef Over Roast or grilling steak 500 ml
  • ½ cup crumbled feta cheese 125 ml
  • ½ small red onion, thinly sliced
  • ½ cup toasted walnut halves, broken 125 ml
  • 4 cups baby greens 1000 ml
Instructions
  1. In a large bowl, whisk together vinegar, horseradish, vegetable oil, salt, onion, and pepper.
  2. Add cooked beef, lettuce greens, cheese, onion, and nuts. Toss together to coat with dressing. Serve.
  3. To toast walnuts: Place nuts on a large rimmed baking sheet. Toast in 350°F (180°C) oven, until aromatic, stirring once, about 10 minutes.

 

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