| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Hearty Beef Salad with Horseradish Dressing

8 ounces green beans

1 1/2 cups packaged, peeled baby carrots

12 ounces beef sirloin steak, cut 1-inch thick

4 cups torn Boston or Bibb lettuce

1 (16-ounce) can julienne beets, rinsed and drained

Horseradish Dressing (recipe follows)

Freshly ground pepper or cracked pepper

1. Wash green beans; remove ends and strings. Cut beans in half crosswise. In a covered medium saucepan, cook beans in boiling water for 5 minutes. Add baby carrots and cook for 10 to 15 minutes more or until vegetables are tender; drain. Cover and chill for 4 to 24 hours.
2. Trim fat from meat. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turn once. Allow 10 to 12 minutes for medium rare or 12 to 15 minutes for medium. Thinly slice across grain into bite-size strips.
3. Divide torn lettuce among dinner plates. Arrange green beans, baby carrots, meat slices and beets on lettuce. Spoon the Horseradish Dressing over salads. Sprinkle with pepper, if desired.

Makes 4 servings.

Horseradish Dressing

1 (3-ounce) package cream cheese, softened

1/4 cup horseradish sauce

1/3 to 1/2 cup milk

1. In a small mixing bowl, beat together the cream cheese and horseradish sauce. Stir in enough milk to make desired drizzling consistency. Cover and chill until serving time. (Dressing will thicken slightly if made ahead and chilled.)