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.
– Recipe from food.com
700 g broccoli - cut into florets stems peeled and sliced 5mm thick
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon prepared horseradish to taste
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup olive oil
3 tablespoons sour cream
350g thick sliced deli roast beef, cut into 1cm pieces
2 1/2 cups cherry tomatoes, halved
6 green onions cut diagonally into thin slices
Pour 1cm 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.
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.
Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated.