Monday, December 26, 2011
Steak Salad with Creamy Horseradish Dressing
If your Christmas dinner featured prime rib or beef tenderloin, you probably have some pretty rockin' leftovers. Horseradish sauce and leftover beef were made for each other. This salad is a way to feature that delectable combo without total over-the-top decadence. The dressing is light and tangy - no mayonnaise, just a little bit of plain yogurt, lemon juice, and of course, horseradish. The salad is comprised of whatever you like - for me it was baby greens, cubed white cheddar (use gorgonzola if you have some), a bit of crumbled crispy bacon, and a hard-boiled egg. And the steak, of course.
Creamy Horseradish Dressing
2 tablespoons plain full-fat yogurt
juice of 1/2 a lemon (about 2 tablespoons)
1 teaspoon prepared horseradish
a pinch of salt, and freshly ground black pepper to taste
Whisk all ingredients together and drizzle over salad.