HORSERADISH DRESSING
This zippy horseradish vinaigrette is made with prepared horseradish, champagne vinegar and garlic and olive oil.
Provided by Brittany Mullins
Categories Salad Dressing
Number Of Ingredients 7
Steps:
- Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking.
- Store leftovers in a sealed container in the fridge for up to 2 weeks.
Nutrition Facts : ServingSize 1 /8 of recipe, Calories 127 kcal, Sugar 2 g, Sodium 459 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 2 g, UnsaturatedFat 11 g
HORSERADISH MAYONNAISE DRESSING
This 4-ingredient Horseradish Mayonnaise salad dressing is super simple to put together. Great for those creamy dressings with a little punch to the taste buds!
Provided by Amy Chung
Categories Salad Dressing
Time 5m
Number Of Ingredients 4
Steps:
- In a small mixing bowl, add the mayonnaise, horseradish cream, soy sauce and the juice of ½ a lemon.
- Whisk thoroughly.
Nutrition Facts : Calories 125.02 kcal, Carbohydrate 1.72 g, Protein 0.5 g, Fat 13.16 g, SaturatedFat 2.05 g, Cholesterol 7.35 mg, Sodium 205.69 mg, Fiber 0.46 g, Sugar 0.89 g, ServingSize 1 serving
HORSERADISH DRESSING
Make and share this Horseradish Dressing recipe from Food.com.
Provided by flower7
Categories Salad Dressings
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk sour cream, olive oil, horseradish, dill, and vinegar together in a small bowl.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 100.8, Fat 10.6, SaturatedFat 3.3, Cholesterol 7.9, Sodium 25.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 0.6
STEAK SALAD WITH HORSERADISH DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Kid-Friendly Low Cal Dinner Lunch Horseradish Steak Radish Lettuce Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For horseradish dressing:
- Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
- For steak salad:
- Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.
- While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.
- Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
EYES WIDE OPEN GINGER-HORSERADISH DRESSING
With this recipe I substituted prepared horseradish with freshly grated and fresh ginger for ground ginger. Use the jarred horseradish if you cannot find fresh. Adapted from the Low Fat Living book.
Provided by COOKGIRl
Categories Salad Dressings
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a non-reactive bowl (or use a blender) and blend until smooth.
- Adjust seasoning if necessary and refrigerate until ready to serve. Best prepared at least 1 hour in advance.
- NOTE: for a less thick version of this dressing, add a little bit of water to desired consistency.
Nutrition Facts : Calories 213.6, Fat 10.2, SaturatedFat 6.2, Cholesterol 33.1, Sodium 139.5, Carbohydrate 23.4, Fiber 0.9, Sugar 16.4, Protein 8
ROASTED VEGETABLES WITH HORSERADISH DRESSING
I got this recipe from my sister, but have changed it to suit us. Great as a side dish for beef, lamb, or oven roasted salmon. Good vegan dish too. You can discard the garlic, or squeeze it over the vegetables as we do.
Provided by JustJanS
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
- Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
- Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
- Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
- Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
- Good with beef, lamb or oven roasted salmon.
- HORSERADISH CREAM:.
- Combine garlic, horseradish and mustard.
- Gradually whisk in oil and vinegar.
- Season to taste.
Nutrition Facts : Calories 378.4, Fat 14, SaturatedFat 2, Sodium 102.7, Carbohydrate 59.6, Fiber 8.3, Sugar 14.1, Protein 7.1
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