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STEAK HOUSE SALAD WITH HORSERADISH DRESSING

 

Leftover steak becomes a whole new dinner, sliced dell-style on a plate of garden greens and vegetables, and topped with a bold horseradish dressing. Team with easy Beer Battered Onion Rings and an ice-cold beer for an All-American meal.
Start to Finish 10 minutes
Makes 4 servings


Ingredients
• 3/4 cup evaporated milk, Carnation^®
• 1/4 cup mayonnaise, Best Foods^®
• 1 tablespoon lemon juice, ReaLemon^®
• 1 tablespoon prepared horseradish, Warehouse^®
• 1  1/2 tablespoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh flat leaf parsley
• Salt and pepper
• 12 ounces leftover cooked steak, sliced on the bias
• 1 bag (7-ounce) mixed greens, Ready Pac^®
• 1/2 cucumber, sliced
• 1 tomato, sliced
• 1 cup croutons


Directions
1. In a medium bowl, whisk together milk, mayonnaise, lemon juice, horseradish, chives, and parsley. Season to taste with salt and pepper; set aside. Heat leftover steak in the microwave.

2. Divide mixed greens among 4 chilled dinner plates. Divide sliced cucumbers and tomatoes evenly among the salads. Top each salad with 3 ounces leftover steak. Pour dressing over each and top with 1/4 cup of croutons.