Beef and Egg Salad

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Beef and Egg Salad

Beef and Egg Salad Recipe

As summer approaches this Beef and Egg Salad makes a great dinner choice. I think you can add and subtract ingredients to suit your own taste and the availability of fresh produce. The beef and the egg give it enough substance to make it a dinner choice.

Ingredients for Beef and Egg Salad

  • 1 head Romaine Lettuce, torn into bite size pieces
  • ½ medium Iceberg Lettuce, torn
  • 11/2 cups Roast Beef Strips, cooked
  • 1 cup Cherry Tomatoes, cut in half
  • ½ medium Onion, sliced and separated into rings
  • 2 Eggs, hard cooked and sliced
  • 12-ounce can Rolled Anchovy Fillets, Drained*
  • Mustard-horseradish Dressing**

Method for Beef and Egg Salad

In large salad bowl toss together romaine and iceberg lettuces. Arrange beef strips, eggs, cherry tomatoes, onion rings, and anchovies. Serve with Mustard-horseradish Dressing
*Anchovies optional

Ingredients for Mustard-horseradish Dressing

  • 1 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Dry Mustard
  • ¼ Tsp White Pepper
  • Dash Paprika
  • 1 Tbsp Horseradish
  • ½ Tsp Grated Onion
  • 2/3 cup Salad Oil
  • 1/3 cup White Wine Vinegar

Method for Mustard-horseradish Dressing

Combine sugar, salt, mustard, pepper, and paprika. Add horseradish and onion.
Using medium speed gradually beat in oil alternately with vinegar. Chill.

**Mustard-horseradish Dressing is optional. In our family, if the children were coming for dinner I would use a milder dressing or serve several dressings separately that would suit different tastes.
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About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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