Roast Beef Dinner Salad with Cheddar
- serves 4
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 croutonsDressing
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
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.