Watercress and Roast Beef Salad with Creamy Horseradish Dressing
Watercress, broccoli, tomato and roast beef salad with horseradish dressing.
Ingredients
- 3 cups Watercress
- 1 cup broccoli florets I used tenderstem broccoli/broccolini
- 1 cup cherry tomatoes red and yellow, halved
- 3 spring onions sliced
- 4 oz/100 g roast beef cut in strips (I used my own leftover roast beef but deli roast beef could be substituted)
- pumpkins seeds optional
For the dressing
- 2 tbsp creamy horseradish
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- ¾ tsp salt
- 2 tbsp olive oil
- 4 tbsp Greek yogurt
Instructions
- Toss watercress, broccoli florets, sliced spring onions and cherry tomatoes.
- In a medium bowl combine horseradish, white wine vinegar, Dijon mustard and salt with a whisk. Slowly pour in olive oil in a thin steady streamy while whisking the whole time until incorporated.
- Mix in Green yogurt.
- Dress your salad with creamy horseradish dressing and divide among two salad bowl.
- Top with sliced roast beed and sprinkle with pumpkin seeds.
Nutrition
Calories: 198kcalCarbohydrates: 11gProtein: 7gFat: 15gSaturated Fat: 2gCholesterol: 3mgSodium: 1081mgPotassium: 603mgFiber: 3gSugar: 5gVitamin A: 2455IUVitamin C: 88mgCalcium: 151mgIron: 1mg
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