Recipe by merryc
"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."
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1 1/2 pounds
broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
white wine vinegar
prepared horseradish, or to taste
ground black pepper
thick sliced deli roast beef, cut into 1/2-inch pieces
2 1/2 cups
cherry tomatoes, halved
green onions cut diagonally into thin slices
THIS IS WONDEFUL MY FAMILY LOVED IT,
I MADE THIS EXACTLY AS STATED EXCEPT I WAS OUT OF WHITE WINE VINEGAR, SO I USED LOW SODIUM BEEF BROTH IN THE DRESSING AND IT TURNED OUT FABULOUS I WILL BE MAKING THIS MANY MORE TIMES. TYTYTY
really easy and super tasty! i don't usually eat much red meat but my husband does and so when i cook roast we have a ton of leftovers. i just used last nights leftover round roast and it came out fabulous. the only thing i changed was the vinegar. i didn't have white wine vinegar so i substitued it with rice vinegar which gave it a nice sweetness to it. great recipe! thank you!
I was looking for something to do with the leftover barbequed tritip from last night and this was fantastic as I allready had most of the ingredients.
I did switch up a couple of things such as- using vegetable broth instead of red wine vinegar, 3 tsp of dijon, 1 tsp of horseradish, red onion) (instead of green) and added some spinach. I paired it with leftover garlic mash.
My husband and I are in heaven right now. Thanks so much
try more horseradish and/or mustard
Love the dressing for this. It does need a touch of honey to balance out the acid though. Just a little on the sour side. I did not cook the broccoli first. I was looking for a cold salad that didn't involve any cooking. After the initial taste testing I did add in some lettuce, cucumbers, and Parmesan. We like our 'garbage' salads! Thanks for the recipe.
I used homemade horseradish and mustard powder.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Broccoli Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 296
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