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Directions for: Roast Beef Dinner Salad with Cheddar

Ingredients

Salad

10 cup (2.5 L) torn or baby Romaine lettuce

8 oz (250 g) thinly sliced roast beef, cut into strips (about 2 cups/500 ml)

1 cup (250 ml) chopped cooked or thawed green beans

1 cup (250 ml) crumbled Canadian old cheddar cheese

1 cup (250 ml) grape tomatoes, halved if large

1 cup croutons

Dressing

1 cup (250 ml) milk

½ cup (125 ml) mayonnaise (light or regular)

2 Tbsp (30 ml) each, Dijon mustard and prepared horseradish

¼ tsp (1 ml) each, granulated sugar and dried thyme

pinch Pinch each, salt and pepper

¼ cup (50 ml) red or white wine vinegar

Directions

Salad

1. In a large bowl, toss lettuce with about 1/2 cup (125 ml) of the dressing to coat.

2. Divide among serving plates; top with roast beef, green beans, cheese and tomatoes. Drizzle with more dressing and sprinkle with croutons. (Any extra dressing can be covered and refrigerated for up to 3 days.)

Dressing

1. In a bowl, whisk together milk, mayonnaise, mustard, horseradish, sugar, thyme, salt and pepper; gradually whisk in vinegar.

2. Let stand for 5 min or until thickened.

See more: Salad, Dairy Farmers of Canada, No-Cook, Cheese, Vegetables, North American, Dinner, Beef