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Culinary Escape to Spain
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Roast-Beef and Broccoli Salad with Creamy Horseradish Dressing

Source: Quick from Scratch - One Dish Meals
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
Horseradish cream is a traditional accompaniment to roast beef, hot or cold. Here roast beef from the deli is tossed with broccoli, cherry tomatoes, and a creamy horseradish dressing. We use the broccoli stems as well as the florets. When peeled they're as good as the tops—maybe better.
RECIPE INGREDIENTS
1 1/2 pounds broccoli
2 tablespoons white-wine vinegar
1/4 cup drained bottled horseradish
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1/2 cup olive oil, or other oil
3 tablespoons sour cream
3/4 pound thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips
2 1/2 cups halved cherry tomatoes
6 scallions including green tops, cut diagonally into thin slices
Roast-Beef and Broccoli Salad with Creamy Horseradish Dressing Recipe at Cooking.com
DIRECTIONS
Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.


In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes, and scallions and toss to coat.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 443
Fat. Total: 33g
Fiber: 7g
Carbohydrates, Total: 18g
Sodium: 1471mg
% Cal. from Fat: 67%
Cholesterol: 46mg
Protein: 24g
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