Recipe by echo echo
I love the combination of roast beef, horseradish and dill. If you have leftover roast beef on hand, you can make this in minutes. This cold dish encompasses all three. If you like, you can add 1 or 2 baked potatoes, diced, though I don't usually do this unless I have to extend the salad to more people than usual. Please note that, as written, the lettuce is just meant as a bed to serve the beef salad on (I usually omit it when making it just for myself). If you want to mix the lettuce INTO the meat salad, increase the amount of dressing.
- 14.79 ml kraft horseradish sauce
- 14.79 ml red wine vinegar
- 29.58 ml olive oil
- 7.39 ml dried dill weed
- 946.36 ml cold roast beef, cut in bite-size chunks
- 1 head boston lettuce