Raspberry-Beef Salad


  1. On 4 serving plates place greens. Arrange beef slices in 3 stacks. Spread 1 teaspoon of horseradish over each stack. Roll up. Crosswise cut into ½-inch-thick slices. Arrange on greens.
  2. Sprinkle salads with raspberries and onions. Drizzle with dressing. Serve with salad wafers.


  • 6 cups greens, mixed lettuce, (torn)
  • - as desired Heritage Ovens® Wafers, Salad
  • 1 tbsp horseradish
  • 1/4 cup onion(s), green, (sliced)
  • 1 cup raspberries, fresh
  • 1/3 cup Village Garden® Raspberry Vinaigrette Dressing, (fat free)
  • 6 oz West Creek® Beef, Roast, (full-cooked, lean, thinly sliced)