Mexican roast beef salad

Yields1 ServingPreparation20 mins

This recipe is one of the most delicious way to use a leftover roast beef.

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

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.

Accompany with fresh tomato.