Roast Beef Salad with Creamy Horseradish Dressing
Ingredients
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons drained bottled horseradish
- 1 teaspoon red- or white-wine vinegar
- 1/4 teaspoon fresh-ground black pepper
- 3/4 teaspoon salt
- 1 large head escarole (about 1 1/2 pounds), torn into bite-size pieces (about 4 quarts)
- 1/4 pound mushrooms, sliced thin
- 1 small red onion, sliced thin
- 1/2 pound sliced roast beef, cut into approximately 1 1/2-by-1/2-inch strips
Instructions
Roast-Beef Salad with Creamy Horseradish Dressing serves 4 original recipe by Food & Wine.
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