Watercress and Roast Beef Salad with Creamy Horseradish Dressing
Watercress, broccoli, tomato and roast beef salad with horseradish dressing.
Servings: 2
Ingredients
- 110g / 3 cups Watercress
- 90g / 1 cup broccoli florets I used tenderstem broccoli/broccolini
- 150g / 1 cup cherry tomatoes red and yellow, halved
- 3 spring onions sliced
- 4 oz / 100g 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 This is an affiliate link.Dijon mustard
- 3/4 tsp salt
- 2 tbsp This is an affiliate link.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: 198kcal | Carbohydrates: 11g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 1081mg | Potassium: 603mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2455IU | Vitamin C: 88mg | Calcium: 151mg | Iron: 1mg