Salads
June 9, 2016
This is a great summer salad that uses the left-over tenderloin roast.
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.
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
Your review ...
All fields are required to submit a review.
Δ
This site uses Akismet to reduce spam. Learn how your comment data is processed.