Beef with Baby Greens Salad and Horseradish Vinaigrette

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June 24, 2015

This is a great way to use leftover Oven Roast Beef or Grilling Steak -- smart cooks grill an extra steak when barbecuing in order to have one leftover to make a speedy next-day meal like this one. Always let cooked steaks stand for 5 minutes before slicing them across the grain to serve in salads or wraps.

  • Prep: 15 mins
  • Yields: 6 Servings

Ingredients

¼ cup (50 mL) white wine vinegar

1 tbsp (15 mL) prepared horseradish

⅓ cup (75 mL) canola or vegetable oil

½ tsp (2 mL) salt and freshly ground pepper

2 cups (500 mL) slivered cooked beef Oven Roast or Grilling Steak

½ cup (125 mL) crumbled feta cheese

½ small red onion, thinly sliced

½ cup (125 mL) toasted walnut halves, broken

4 cups (1000 mL) baby greens

Directions

In large bowl, whisk together vinegar, horseradish, canola oil, salt and pepper.

Add cooked beef, lettuce greens, cheese, onion and nuts. Toss together to coat with dressing. Serve.

To toast walnuts: Place nuts on large rimmed baking sheet. Toast in 350°F (180°C) oven, until aromatic, stirring once, about 10 minutes.

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