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| BEEF SALAD WITH PICKLES, TOMATOES AND CELERY |
Serves
4
8 ounces cooked roast beef
1/2 cup dill pickles
1 medium tomato
1 celery stick
1/2 cup
vinaigrette
salt and pepper to taste
1/2 teaspoon garlic powder
1
teaspoon Dijon mustard
1 teaspoonchopped parsley
1 teaspoonchopped
tarragon
1 teaspoonchopped chives
1 hard boiled egg
1
tablespoon green olives
Cut beef, pickles,
tomato, and celery into julienne.
Marinate in vinaigrette containing
seasonings and herbs.
Before serving, decorate dish with sliced hard cooked
egg, and sliced olives.
