Cold Beef Entree
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2 avocados, peeled and sliced
2 pounds deli thin-sliced roast beef
1 red onion, sliced thin in rings
1/2 cup vegetable oil
1/4 cup olive oil
1/2 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
For dressing: Combine oils, vinegar, mustard, salt and pepper.
In the morning, marinate beef and onion in the dressing. Later, drain dressing from beef.
Layer 1/2 of the beef, avocado and onion in large Pyrex dish. Repeat once. Pour drained dressing over.
Assemble on lettuce when serving. Top with parsley. Serves 8.
Note: Do not assemble with avocado until 1 or 2 hours before serving.
Anne Marie Hanson