Tomato and roast beef salad

By Sara Lynn Cauchon
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  • 6 cups arugula
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 6-8 slices roast beef, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup crumbled blue cheese


  1. In a small bowl, whisk the olive oil, red wine vinegar, Dijon mustard, Worcestershire sauce, and horseradish.
  2. In a large serving bowl, toss the arugula in the dressing. Arrange the roast beef, tomatoes, and blue cheese on top and serve immediately.


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