Mexican beef Salad

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This beef salad prepared with leftover roast beef is a favorite in my family since many years.

You can substitute the beef with leftover roast pork or chicken. You can even you the 3 kinds  as long as you prepare it with an equivalent amount.

Servings: 4

Prep Time20 mins

Salad
 1 lb (400 g ) leftover roast beef, cut in julienne across the grain of the meat
 1 green Bell pepper, sliced thinly and cut 2 inches long
 1 red, yellow or orange Bell pepper sliced thinly and cut 2 inches long
 2 to 3 mushrooms, sliced thinly
 Salt and pepper
Dressing
 ¼ cup (60 ml) red wine vinegar
 ¾ cup (175 mle) extra virgin olive oil
 1 tsp (5 ml) Dijon mustard
 A pinch of sugar

1

Mix the roast beef with the peppers and the mushrooms. Mix all vinaigrette ingredients, pour on salad, mix well and let stand 1 hour before serving.

2

Accompany with fresh tomato.

Ingredients

Salad
 1 lb (400 g ) leftover roast beef, cut in julienne across the grain of the meat
 1 green Bell pepper, sliced thinly and cut 2 inches long
 1 red, yellow or orange Bell pepper sliced thinly and cut 2 inches long
 2 to 3 mushrooms, sliced thinly
 Salt and pepper
Dressing
 ¼ cup (60 ml) red wine vinegar
 ¾ cup (175 mle) extra virgin olive oil
 1 tsp (5 ml) Dijon mustard
 A pinch of sugar

Directions

1

Mix the roast beef with the peppers and the mushrooms. Mix all vinaigrette ingredients, pour on salad, mix well and let stand 1 hour before serving.

2

Accompany with fresh tomato.

Mexican roast beef salad

 

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