Roast Beef Waldorf Salad

Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting. The horseradish in this dish provides a tangy “bite,” but the dried fruit brings it back in balance with a sweet touch.

• Ready In: 15 mins
• Serves: 2-4

Ingredients

• 6 -8  ounces roast beef, rare and sliced (quality matters here, for this dish I go for rare, sliced RB from Whole Foods)
• 1  cup greens (field greens, about two small handfuls)
• 5 -6  sprigs fresh cilantro
• 2  stalks celery
• 1⁄4 cup red onion (4-5 thin slices)
• 1  small apple (Fiji is my choice for its sweet taste)
• 3  tablespoons low-fat mayonnaise
• 2  tablespoons low-fat yogurt
• 1  tablespoon horseradish (Bottled, white. Can often be found in the refrigerated section near the dairy products)
• 1⁄2-1  teaspoon lemon juice, fresh
• 1⁄4 cup  dried fruit (i.e. raisins, dried cranberries, dates, etc.)
• 1⁄4 cup walnuts, chopped
• 1⁄4 teaspoon salt (about two dashes)
• 1⁄4 teaspoon pepper (about two dashes)

Directions

1. Chop the sliced roast beef into 2-inch chunks.
2. Finely chop the cilantro and celery.
3. Cut 4-5 thin slices from the red onion.
4. Remove the apple’s core and, skin intact, cut the apple into 1-inch pieces.
5. Squeeze ½-1 tsp juice from the lemon.
6. Combine all the ingredients in a medium bowl, stir/toss and serve.
7. Serves four as a small dish or serves two as a large dish.