Bronco Beef Salad
Vivian Gioiella
A great make ahead salad to use up leftover beef!
ingredients
Marinade:- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp Dijon mustard
- 1 clove garlic, crushed
- 1 tsp salt
- 1/2 tsp sugar
- freshly ground pepper
- 12 small mushrooms, sliced
- 1-1 1/2 lbs cooked roast beef or steak, sliced into strips
- 12 cherry tomatoes, halved
- 1 14oz can artichoke hearts, drained and halved
- 1 head iceberg lettuce, sliced
- 2 tbsp fresh parsley, minced
- 3 tbsp blue cheese, crumbled
directions
- 1
In lidded jar, combine marinade ingredients and shake well. In medium bowl, combine mushrooms, beef, tomatoes, and artichokes; pour marinade over beef mixture and refrigerate overnight.
- 2
To serve, arrange beef mixture with marinade on bed of lettuce on individual plates or in a salad bowl. Sprinkle with parsley and blue cheese.
Source: Julie Gioiella Van Cott
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