Roast Beef Waldorf Salad

Steak Waldorf Salad

Fruit and nuts top this salad.

A bit of blue cheese crumbles added to the yogurt and mayo homemade dressing set this salad apart from them all!

Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting.

These are the INGREDIENTS You will need:

• 6 -8 ounces roast beef rare and sliced (quality matters here, for this dish I go for rare, sliced RB from Whole Foods)
• 1 cup greens field greens, about two small handfuls
• 5 -6 sprigs fresh cilantro
• 2 stalks celery
• 1/4 cup red onion, 4-5 thin slices
• 1 small apple
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons low-fat yogurt
• 1 tablespoon horseradish
• 1/2-1 teaspoon lemon juice
• 1/4 cup dried fruit
• 1/4 cup walnuts, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• blue cheese crumbles, optional

These are the INSTRUCTIONS For preparation:

• Chop the sliced roast beef into 2-inch chunks.
• Finely chop the cilantro and celery.
• Cut 4-5 thin slices from the red onion.
• Remove the apple’s core and, skin intact, cut the apple into 1-inch pieces.
• Squeeze ½-1 tsp juice from the lemon.
• Combine all the ingredients in a medium bowl, stir/toss and serve.
• Add blue cheese crumbles, optional
• Serves four as a small dish or serves two as a large dish.

The horseradish in this dish provides a tangy “bite,” but the dried fruit brings it back in balance with a sweet touch.

The yogurt and mayo dressing is quite healthy. I used the mayo with olive oil.

And the walnuts help give the salad added substance and texture. I used a nice spring mix of greens but spinach is an alternative you may enjoy.

At the last minute I sprinkled some blue cheese crumbles over my personal salad to give it an even tangier flavor.

This salad makes a light and simple dinner choice. It is great for a warm night on the deck.

After a long and busy day, it is a treat to have a healthy and easy option for dinner.

There are days when I want just a bit more than a simple salad.

This Roast Beef Waldorf Salad added a bit of protein to the meal.

I don’t know if you are like me. I don’t eat much red meat. But when I do, I want it juicy and tender.

This salad checked all my boxes.

Roast Beef Waldorf Salad

Steak Waldorf Salad ~Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting.

5 from 2 votes

Print Pin Rate

Course: Brunch

Cuisine: American

Keyword: beef, veggies

Method: None

Skill Level: Basic

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Adjust Servings: 4

Calories: 383kcal

Author: Marilyn

Ingredients

• 6 -8 ounces roast beef rare and sliced (quality matters here, for this dish I go for rare, sliced RB from Whole Foods)
• 1 cup greens field greens, about two small handfuls
• 5 -6 sprigs fresh cilantro
• 2 stalks celery
• 1/4 cup red onion, 4-5 thin slices
• 1 small apple
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons low-fat yogurt
• 1 tablespoon horseradish
• 1/2-1 teaspoon lemon juice
• 1/4 cup dried fruit
• 1/4 cup walnuts, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• blue cheese crumbles, optional

Instructions

• Chop the sliced roast beef into 2-inch chunks.
• Finely chop the cilantro and celery.
• Cut 4-5 thin slices from the red onion.
• Remove the apple’s core and, skin intact, cut the apple into 1-inch pieces.
• Squeeze ½-1 tsp juice from the lemon.
• Combine all the ingredients in a medium bowl, stir/toss and serve.
• Add blue cheese crumbles, optional
• Serves four as a small dish or serves two as a large dish.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 383kcal (19%) | Carbohydrates: 34.8g (12%) | Protein: 27.3g (55%) | Fat: 17.5g (27%) | Saturated Fat: 3.7g (19%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 67.2mg (22%) | Sodium: 412.7mg (17%) | Potassium: 0mg | Fiber: 6.3g (25%) | Sugar: 11.4g (13%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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