Roast-Beef Salad With Creamy Horseradish Dressing

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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

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