Beef and Broccoli Salad

Beef and Broccoli Salad

6
merryc 1

"This great salad combines beef, broccoli, and tomatoes with a creamy horseradish dressing. You can use roast beef from the deli or any kind of leftover steak for the beef."

Ingredients 30 m {{adjustedServings}} servings 446 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1437 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  1. Pour 1/2 inch of water into a pan fitted with a steamer basket. Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes. Drain, and cool.
  2. To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture. Whisk in the sour cream.
  3. Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates.
Tips & Tricks
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Broccoli-Cauliflower Salad

See how easy it is to make this hearty, salad-bar-style salad.

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Reviews 6

  1. 10 Ratings

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shawn
12/11/2007

YUMMY YUMMY!!!!! THIS IS WONDEFUL MY FAMILY LOVED IT, I MADE THIS EXACTLY AS STATED EXCEPT I WAS OUT OF WHITE WINE VINEGAR, SO I USED LOW SODIUM BEEF BROTH IN THE DRESSING AND IT TURNED OUT FABULOUS I WILL BE MAKING THIS MANY MORE TIMES. TYTYTY

sunie
11/13/2009

really easy and super tasty! i don't usually eat much red meat but my husband does and so when i cook roast we have a ton of leftovers. i just used last nights leftover round roast and it came out fabulous. the only thing i changed was the vinegar. i didn't have white wine vinegar so i substitued it with rice vinegar which gave it a nice sweetness to it. great recipe! thank you!

sffiregoddess
4/7/2008

Loved this! I was looking for something to do with the leftover barbequed tritip from last night and this was fantastic as I allready had most of the ingredients. I did switch up a couple of things such as- using vegetable broth instead of red wine vinegar, 3 tsp of dijon, 1 tsp of horseradish, red onion) (instead of green) and added some spinach. I paired it with leftover garlic mash. My husband and I are in heaven right now. Thanks so much