Recipe: Warm Beef Salad with Horseradish Vinaigrette

WARM BEEF SALAD WITH HORSERADISH VINAIGRETTE

1/2 cup prepared horseradish sauce
2/3 cup bottled red wine vinaigrette
1 1/4 lb. beef flank steak, cut into 1/8-inch strips*
salt and pepper to taste
oil for sauteeing
4 cups romaine lettuce, broken bite-size
1 1/2 cups red and yellow bell pepper strips, onion and celery slices, cut bite-size**

In a bowl, whisk together the horseradish and vinaigrette. Reserve half, and pour remaining half into a self-sealing plastic bag. Add steak strips and turn to coat well. Seal bag, place in pan to avoid leaks and refrigerate for at least 2 hours or up to 6 hours.

WHEN READY TO SERVE:
Remove beef from marinade, discard marinade, and drain to remove excess liquid.

Bring a wok (or large heavy frying pan) to almost smoking on high heat; add oil and heat. Stir-fry beef strips until browned, 3-4 minutes. Salt and pepper to taste.

In a bowl, toss together vegetables, romaine and reserved dressing to coat well. Spoon onto serving plates, and top with hot beef strips, dividing evenly. Serve at once.

*For even faster preparation, cut leftover beef, cooked rare, into strips and omit marinating and stir-frying.

**Substitute your favorite fresh vegetables.

Servings: 4
Source: The Association for Dressing and Sauces