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
