Beef with Baby Greens Salad and Horseradish Vinaigrette

This recipe by health and fitness expert Dai Manuel is a great way to use leftover oven roast or grilling steak. Smart cooks grill an extra steak when barbecuing in order to have one leftover to make a speedy next-day meal like this one.

Beef with baby greens and horseradish vinaigrette
Beef with Baby Greens Salad and Horseradish Vinaigrette
Beef with Baby Greens Salad and Horseradish Vinaigrette
Servings Prep Time
6 15minutes
Servings Prep Time
6 15minutes
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. Place walnuts on a large rimmed baking sheet. Toast in 350°F (180°C) oven, until aromatic, stirring once, about 10 minutes.
  2. In a large bowl, whisky together vinegar, horseradish, canola oil, salt and pepper.
  3. Add cooked beef, lettuce greens, cheese, onion and nuts. Toss together to coat with dressing. Serve.
Recipe Notes

Always let cooked steaks stand for 5 minutes before slicing them across the grain to serve in salads or wraps.