Roast-Beef and Broccoli Salad with Creamy Horseradish Dressing

Roast-Beef and Broccoli Salad with Creamy Horseradish Dressing
Photo by © Melanie Acevedo

Ingredients

  • ½ cup olive or other oil
  • ¾ teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper
  • ¾ pound thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips
  • 6 scallions including green tops, cut diagonally into thin slices
  • ¼ cup drained bottled horseradish
  • 1 ½ pounds broccoli
  • + 4 more ingredients
    • 2 tablespoons white-wine vinegar
    • 3 tablespoons sour cream
    • 2 ½ cups halved cherry tomatoes
    • 2 teaspoons Dijon mustard

1. Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool. 2. In a large glass or stainless-steel bowl, whisk together th...

View full recipe at My Recipes

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