Beef Salad Vinegarette

  

June 9, 2016

This is a great summer salad that uses the left-over tenderloin roast.

  • Prep: 1 hrs
  • Yields: 6 Servings

Directions

1Slice beef. Add mushrooms, artichoke hearts, and tomatoes to meat.

2Combine rest of ingredients and pour over all.

3Chill 2-6 hours. Stir occasionally.

4Serve over bed of lettuce.

Ingredients

1 1/2 pounds cook beef filet

1/2 pound mushrooms, halved

1 can artichoke hearts, drained, sliced

2 tomatoes, cut in wedges

1/4 cup red wine

1/4 cup red wine vinegar

1/2 cup olive oil

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