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    Slow-Roasted Brisket & Bell Pepper Salad with Horseradish Dressing


    Since the Middle Ages, horseradish and meat have been served together. This colorful, flavorful salad tastes great as is or can be prepared as a delicious sandwich on a fresh baguette.


    • Horseradish Dressing
    • 1/2 c mayonnaise
    • 1 tsp Dijon mustard
    • 2 Tbsp drained prepared horseradish
    • 1/4 c chili sauce
    • Salt & freshly-ground black pepper, to taste
    • 4 c Nations Best® Slow-Roasted Brisket, cut into strips
    • 1/2 each red, yellow and green bell peppers, cored, seeded and sliced
    • 1 small red onion, slivered thinly
    • 1 head romaine lettuce, cut into strips, for serving
    • 2 Tbsp chopped flat-leaf parsley, for garnish


    1. Whisk together the dressing ingredients in a small bowl. Reserve.
    2. Combine the brisket, bell peppers, and red onion in a bowl. Toss with the reserved dressing.
    3. Arrange the lettuce on a serving dish and spoon the salad on top. Sprinkle with chopped parsley. Serve.