Prep 5 mins
Cook 0 mins
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
- Toss the beef with the horseradish, vinegar, oil& dill.
- Chill in the refrigerator.
- Serve on a bed of lettuce.
This is yummy!! Like others, I made more dressing and mixed it all up with the lettuce. I also added Colby Cheese, green onions, and avocado! Will definitely make again! :O)
I really liked the dressing on the meat, but it didn't seem to do much for the lettuce as it clung to the meat pretty well. I actually made pot roast last night so I could use the leftovers to try this salad, but ended up only having 3 cups leftover roast beef. I went ahead and mixed it with the full amount of dressing anyway, threw in a little shredded mozarella and used romaine lettuce 'cause I couldn't find any boston lettuce at the store. Next time I think I'll convert the idea to sandwiches, either the same way just put on bread instead of over lettuce or mix up the dressing and spread it on the bread with sliced roast beef and cheese. Will probably make this as a salad again too, just double the dressing. The taste of the dressing with the meat really is fabulous. Thanks!
Awesome recipe! I also added red onion and some cheese. Horseradish dressing was excellent.