Beef and Broccoli Salad recipe

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Ingredients

1 ½ pounds broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon prepared horseradish, or to taste
¾ teaspoon salt
⅛ teaspoon ground black pepper
½ cup olive oil
3 tablespoons sour cream
¾ pound thick sliced deli roast beef, cut into 1/2-inch pieces
2 ½ cups cherry tomatoes, halved
6 green onions cut diagonally into thin slices

Nutrition Info

446.1 calories
carbohydrate: 19.5 g
cholesterol: 45.7 mg
fat: 32.9 g
fiber: 6.1 g
protein: 23.6 g
saturatedFat: 6.3 g
servingSize: -
sodium: 1436.8 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour 1/2 inch of water into a pan fitted with a steamer basket. Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes. Drain, and cool.

  2. To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture. Whisk in the sour cream.

  3. Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates.

Recipe Yield

4 servings

Recipe Note

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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