Tangy beef salad with warm horseradish dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 175 gram fil beef; (6oz) | |
| 1 | 120 gram pac herb salad | |
| 4 | Sticks celery; sliced thinly into | |
| ; diagonals | ||
| ½ | Red pepper; deseeded and finely | |
| ; sliced | ||
| 1 | Pink grapefruit; peeled, segmented | |
| ; and halved | ||
| 1 | teaspoon | Pink grapefruit zest |
| 3 | tablespoons | Juice of pink grapefruit |
| 1 | tablespoon | Fresh sage; finely chopped |
| 1 | tablespoon | White wine vinegar |
| 4 | tablespoons | Sunflower oil |
| ½ | teaspoon | Creamed horseradish |
| ½ | teaspoon | Caster sugar |
| Salt and freshly ground black pepper | ||
Directions
FOR THE SALAD
FOR THE DRESSING
Cook the beef following the pack instructions, cut into thin strips and set to one side.
Mix together the ingredients for the salad.
Place the ingredients for the dressing into a screw top jar. Secure the lid and shake well until thoroughly combined.
Heat gently in a saucepan and pour over the salad just before serving.
Converted by MC_Buster.
NOTES : A tangy salad dish.
Converted by MM_Buster v2.0l.