Happy Thursday aka 21 Day Sugar Detox Day 4. Today was rough. Not because of cravings or because I felt tired, but because my fibromyalgia pain was awful. I woke up with pain in my legs so bad I had to jump out of bed and distract myself. As the day went on it moved to my back.  (You will always know I’m in lots of pain if you see me squirm in my seat. Even though I know stretching my back muscles won’t do anything to help, I still instinctively try).

My assumption is that it’s from the detox. I’ve heard that a lot of people have trouble sleeping the first few days. And there is a lot of research connecting fibromyalgia to low-quality sleep. But that’s a subject for another post.

Today’s post is about the recipe I promised you last week. Which unfortunately is not approved for the 21 Day Sugar Detox. The dressing has honey and red wine vinegar.  Don’t worry, I ate it long before I started. But for those of you not on the detox, here it is.

Steakhouse Salad with Horseradish Dressing

A bit of a backstory. Jake and I stopped by Wilde, one of my favorite restaurants near our place, for lunch. I ordered their Steakhouse Salad:

wilde salad

Loved it. And then immediately ran home to see if I could recreate it. My version isn’t nearly as good but I have faith that with a bit of tweaking, I can get it there.



  • 1 package of field greens / spring mix
  • 1 small container of cherry tomatoes
  • 1 can of artichoke hearts
  • 2 tablespoons of butter + 1 tablespoon of butter
  • A dash of garlic powder
  • 1 steak, maybe about 6 oz
  • About a tablespoon of olive oil for cooking


  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons horseradish
  • 2 tablespoons red wine vinegar
  • 1 tsp dijon mustard
  • 2 tsp honey
  • pinch of salt and pepper


It was too cold to grill the steak outside, so I decided to try doing it on the stove top. I got out my grill pan and followed the instructions I found here. I heated up my pan, added a bit of olive oil and added the steak. As the meat cooked, the steak slowly turned grey from the bottom up. After 5 minutes, I flipped it.

I wanted my steak to be about 130 degrees (F) – Medium rare. When it was at 120, I added two tablespoons of butter on top like the instructions said. When it got to 125, I moved it to a plate to rest while I put together the salad.

artichoke hearts

In a bowl I combined the field greens and cherry tomatoes. I left off the asparagus and the peppers from the original recipe since I didn’t have any at the time. I then decided I wanted my artichoke hearts warmed up. So heated up a pan with some butter, added the hearts and some garlic powder, and cooked them for a few minutes before adding them to the salad.

homemade salad dressing

For the dressing, I knew I needed horseradish but wasn’t sure what else. So I looked up how to make a salad dressing. Dressing, specifically vinaigrettes, are emulsions of oil and vinegar. In this case I went with red wine vinegar just because I didn’t have any white wine vinegar and I thought apple cider vinegar would overpower everything else. The honey was added to give balance to the horseradish. The dijon was added because so far I’ve put it in every single dressing I’ve made…

Anyway, add all of the dressing ingredients together except for the olive oil. Turn on either your hand blender, if you have one, or a regular blender. As it’s going, slowly, slowly add the oil. This is similar to when you make mayo. You want the oil to blend with the vinegar, which it won’t if you go too fast.

horseradish steakhouse salad

Plate your salad mixture, slice the steak and place on top, add the dressing. Ta-da. Steakhouse Salad from Wilde. Well sort of.

The big difference is the steak. Steak should not be cooked on a frying pan. I don’t care what the internet says. The outside was tough, the inside was rare. Going forward, I’ll stick to the cast iron skillet in the oven or the grill.

As always let me know if you try this one. And please share any tips you learn that might make the recipe better.


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