This recipe is taken from the 2008 Milk Calendar. Whether you use leftover roast beef or buy it from the deli, this main course salad is simple to put together and makes a colourful, delicious and satisfying meal.
- Prep: 15 min - 20 min
- 10 cups (2.5 L) torn Romaine lettuce or baby Romaine lettuce
- 8 oz (250 g) thinly sliced roast beef cut into strips
- 1 cup (250 mL) cooked fresh green beans chopped or thawed green beans
- 1 cup (250 mL) crumbled old Canadian Cheddar cheese
- 1 cup (250 mL) grape tomatoes halved
- 1 cup (250 mL) croutons
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) mayonnaise (light or regular)
- 2 tbsp (30 mL) Dijon mustard
- 2 tbsp (30 mL) prepared horseradish
- 1/4 tsp (1 mL) sugar
- 1/4 tsp (1 mL) dried thyme
- Salt and pepper to taste
- 1/4 cup (60 mL) red wine vinegar or white wine vinegar
Dressing: In a bowl, whisk together milk, mayonnaise, mustard, horseradish, sugar, thyme, salt and pepper; gradually whisk in vinegar. Let stand for 5 min or until thickened.
In a large bowl, toss lettuce with about 1/2 cup (125 mL) of the dressing to coat. Divide among serving plates; top with roast beef, green beans, cheese and tomatoes. Drizzle with more dressing and sprinkle with croutons. (Any extra dressing can be covered and refrigerated for up to 3 days.)
Cooking Tip: To make this salad for a packed lunch, assemble salad ingredients in a large, shallow plastic container and pack dressing in a separate container. Keep cold. When ready to eat, drizzle dressing over salad, replace lid and shake gently to coat evenly.
For the Adventurous: Use extra-hot horseradish in dressing. Use blue cheese instead of Cheddar and add 1/2 cup (125 mL) sautéed mushrooms to salad.
Top 5 Nutrients
|Calcium:||33 % / 365 mg|
|Vitamin A:||54 %|
|Vitamin C:||70 %|