Roast Beef Dinner Salad with Cheddar

Directions for: Roast Beef Dinner Salad with Cheddar

Ingredients

Salad

10 cup (2.5 L) torn or baby Romaine lettuce

8 oz (250 g) thinly sliced roast beef, cut into strips (about 2 cups/500 ml)

1 cup (250 ml) chopped cooked or thawed green beans

1 cup (250 ml) crumbled Canadian old cheddar cheese

1 cup (250 ml) grape tomatoes, halved if large

1 cup croutons

Dressing

1 cup (250 ml) milk

cup (125 ml) mayonnaise (light or regular)

2 Tbsp (30 ml) each, Dijon mustard and prepared horseradish

tsp (1 ml) each, granulated sugar and dried thyme

pinch Pinch each, salt and pepper

cup (50 ml) red or white wine vinegar

Directions

Salad

1. in a large bowl, toss lettuce with about 1/2 cup (125 ml) of the dressing to coat.

2. Divide among serving plates; top with roast beef, green beans, cheese and tomatoes. Drizzle with more dressing and sprinkle with croutons. (Any extra dressing can be covered and refrigerated for up to 3 days.)

Dressing

1. in a bowl, whisk together milk, mayonnaise, mustard, horseradish, sugar, thyme, salt and pepper; gradually whisk in vinegar.

2. Let stand for 5 min or until thickened.

See more: No-Cook, Dinner, Salad, Beef, Vegetables, Cheese, Dairy Farmers of Canada, North American