Roast Beef Dinner Salad with Cheddar
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.
- Course Main Dishes
- Prep. Time 15 - 20 mins
- Yields 4 servings
Preparation
What You Need
Dressing:
Instructions
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.)
Tips
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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 338 CaloriesProtein: 25 g
Carbohydrate: 18 g
Fat: 20 g
Fibre: 4 g
Sodium: 996 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
33 %
/
365
mg
Folate:
103 %
Vitamin A:
54 %
Vitamin C:
70 %
Phosphorus:
29 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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