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.