Beef and Broccoli Salad

This great salad combines beef, broccoli, and tomatoes with a creamy horseradish dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.

INGRIDIENT

1 ½ pounds broccoli - cut into florets, stems peeled and sliced 1/4 inch thick

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

½ teaspoon prepared horseradish, or to taste

¾ teaspoon salt

⅛ teaspoon ground black pepper

½ cup olive oil

3 tablespoons sour cream

¾ pound thick sliced deli roast beef, cut into 1/2-inch pieces

2 ½ cups cherry tomatoes, halved

6 green onions cut diagonally into thin slices

DIRECTION

Step: 1

Pour 1/2 inch of water into a pan fitted with a steamer basket. Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes. Drain, and cool.

Step: 2

To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture. Whisk in the sour cream.

Step: 3

Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates.

NUTRITION FACT

Per Serving: 446 calories; protein 23.6g; carbohydrates 19.5g; fat 32.9g; cholesterol 45.7mg; sodium 1436.8mg.

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