Beef with Baby Greens Salad and Horseradish Vinaigrette
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Beef with Baby Greens Salad and Horseradish Vinaigrette
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.
Ingredients
¼ cup (50 mL) white wine vinegar1 tbsp (15 mL) prepared horseradish⅓ cup (75 mL) canola or vegetable oil½ tsp (2 mL) salt and freshly ground pepper2 cups (500 mL) slivered cooked beef Oven Roast or Grilling Steak½ cup (125 mL) crumbled feta cheese½ small red onion, thinly sliced½ cup (125 mL) toasted walnut halves, broken4 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.
Tip
To toast walnuts, place nuts on large rimmed baking sheet. Toast in 350°F (180°C) oven, until aromatic, stirring once, about 10 minutes.
