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
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.
