Beef and Broccoli Salad

This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 446 Calories

Ingredients

• ¾ teaspoon salt
• ½ cup olive oil
• 3 tablespoons sour cream
• ⅛ teaspoon ground black pepper
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon prepared horseradish, or to taste
• 1 ½ pounds broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
• 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

Recipe Instructions

Step 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.

Step 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.

Step 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.