Ingredients:
1 tablespoon kraft horseradish sauce
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 tablespoon dried dill weed
4 cups cold roast beef, cut in bite-size chunks
1 head boston lettuce
Directions:
Toss the beef with the horseradish, vinegar, oil& dill.
Chill in the refrigerator.
Serve on a bed of lettuce.
Servings: 4-6
Time preparation: 5 min.
Time total: 5 min.