This salad is both tasty and nutritious. If you prefer a milder version reduce the amount of horseradish.

Recipe Tags:

Chilling time: 30 minutes or longer

Preparation Time:

Servings: 6

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Ingredients

  • 1 lb (500 g) lean cooked Ontario Beef, cut in thin 1/2 x 2-inch (1 x 5 cm) strips
  • 3  large Ontario Potatoes, cooked, peeled and cubed
  • 1 cup (250 mL) Ontario Broccoli florets, blanched
  • 1 cup (250 mL) Ontario Cauliflower florets, blanched
  • 2 stalks Ontario Celery, sliced
  • 1/2 cup (125 mL) thinly sliced Ontario Greenhouse Cucumber
  • 1/4 cup (50 mL) chopped Ontario Green Onions
  • 1/4 cup (50 mL) chopped fresh Ontario Parsley
  • 2 Ontario Tomatoes, cut in wedges

Dressing:

  • 1/3 cup (75 mL)  olive oil
  • 3 tbsp (45 mL) red wine vinegar
  • 2 cloves Ontario Garlic, crushed
  • 2 tbsp (25 mL) hot horseradish
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper

Instructions

In large bowl, mix together beef, potatoes, broccoli, cauliflower, celery, cucumber, onions and parsley.

Dressing: Whisk together oil, vinegar, garlic, horseradish, salt and pepper. Pour over salad mixture and toss lightly. Place tomato wedges on top. Cover and refrigerate 30 minutes or longer. 

Nutritional information

1 Serving:

  • Protein: 24 grams
  • Fat: 17 grams
  • Carbohydrate: 30 grams
  • Calories: 369
  • Fibre: 5 grams