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.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time15 mins

 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

1

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

2

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

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

1

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

2

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

Beef with Baby Greens Salad and Horseradish Vinaigrette
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