Yields
4 servings
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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
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directions
Step 1
In a large bowl, toss lettuce with about 1/2 cup (125 ml) of the dressing to coat.
Step 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.)
Step 3
In a bowl, whisk together milk, mayonnaise, mustard, horseradish, sugar, thyme, salt and pepper; gradually whisk in vinegar.
Step 4
Let stand for 5 min or until thickened.