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Roast Beef Dinner Salad with Cheddar

Roast Beef Dinner Salad with Cheddar
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.

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