Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.
Recipe courtesy of Food Network Kitchen
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10-Minute Beef-and-Beet Salad with Horseradish Dressing
Total:
10 min
Prep:
8 min
Cook:
2 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Prep:
8 min
Cook:
2 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Toast the rye bread.

Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.

Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.

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