Roast-Beef Salad with Creamy Horseradish Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons drained bottled horseradish
• 1 teaspoon red- or white-wine vinegar
• 1/4 teaspoon fresh-ground black pepper
• 3/4 teaspoon salt
• 1 large head escarole (about 1 1/2 pounds), torn into bite-size pieces (about 4 quarts)
• 1/4 pound mushrooms, sliced thin
• 1 small red onion, sliced thin
• 1/2 pound sliced roast beef, cut into approximately 1 1/2-by-1/2-inch strips

1. In a medium glass or stainless-steel bowl, whisk together the mayonnaise, sour cream, horseradish, vinegar, pepper, and 1/2 teaspoon of the salt until smooth.
2. In a large bowl, toss the escarole with the mushrooms, onion, roast beef, the remaining 1/4 teaspoon salt, and all but 2 tablespoons of the dressing.
3. Serve the salad with the remaining dressing drizzled over the top.

mayonnaise, sour cream, horseradish, vinegar, freshground black pepper, salt, head, mushrooms, red onion, beef

Taken from www.foodandwine.com/recipes/roast-beef-salad-with-creamy-horseradish-dressing (may not work)