Beef Salad
Using remaining beef roast this salad is a snap to prepare and a dramatic presentation for a quick supper.

4 thick slices of roast beef, cut into strips
quarter cooked potatoes (oven roasted with beef)
½ cup olive oil
½ cup red wine vinegar
1 tablespoon horseradish mustard
4 cups lettuce
4 plum tomatoes, quartered
4 thin slices red onion
Olives
Pickles
2 boiled eggs, sliced
Marinate beef and potatoes in vinaigrette made of oil, vinegar and mustard. Arrange beef and potatoes on bed of leaf lettuce, top with thin slices of onion, plum tomatoes, olives, sliced boiled egg, or other garnishes from your refrigerator.