Dinner tonight: Leftover roast beef, thinly sliced and seared in a skillet to reheat, over a mixed-green salad with skinny red onion, sister-in-law’s outstanding homemade bread and butter pickles, a few baby cabbages and half a whole-wheat bagel.
Only a dressing enlivened with horseradish could deal with all those strong flavors!
Recipe: Horseradish salad dressing
1/4 cup Fage non-fat Greek yogurt
1-2 tablespoons prepared horseradish
1 teaspoon seasoned rice vinegar
1/2 teaspoon sugar
salt and pepper to taste
Whisk all ingredients together. It will be thick!