Following the cookbook inventory, we shared a lunch prepared by Ruth McLeod. This delicious salad is a recipe from the Winter Lunch section in Tastes and Treasures, page 167.Roast Beef Salad
Blue Cheese Dressing
1/2 cup olive oil or vegetable oil 1/4 cup red wine vinegar 3 tablespoons crumbled blue cheese 2 tablespoons finely chopped fresh parsley or cilantro 2 teaspoons Dijon mustard 1 garlic clove, crushed 1/2 teaspoon sugar Salt and pepper to taste
Salad
1 1/2 pounds chilled roast beef, julienned
12 small fresh mushrooms, sliced
12 cherry tomatoes, cut into halves
1 (14-ounce) can artichoke hearts, drained and chopped
1 avocado, sliced
For the dressing, combine the olive oil, vinegar, cheese, parsley, Dijon mustard, garlic, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to combine. Chill in the refrigerator. Substitute Gorgonzola cheese for the blue cheese for a milder flavor.
For the salad, toss the roast beef, mushrooms, tomatoes, artichokes and avocado in a large salad bowl. Add the dressing and mix until coated. You may serve on a bed of lettuce. Serves 6
