Roast beef salad

                      
                              Roast Beef Salad
 
 Recipe By     : Miriam Podcameni Posvolsky
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats                            Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         left  over roast beef
    2                    onions -- chopped
    1                    bell pepper, seeded and chopped
    2                    tomatoes, seeded and chopped
      1/3   to 1/2 cup   vinegar
      1/2  cup           olive oil
      1/2  cup           canola oil
    2      tablespoons   chopped -- parsley
    1      teaspoon      oregano
           pinch         cayenne pepper
                         sal and pepper -- to  taste
    1      tablespoon    mustard
 
 1. Make dressing: stir together all the ingredients, except beef.
 2. Slice beef as thinly as possible.
 3. Place 1 layer of beef in the bottom of a rectangular pyrex. Top with
 some of the dressing.
 4. Keep alternating layers of beef and dressing. Ending with the dressing.
 Cover with Saran wrap and chill 12 hours.
 5. Will keep in the fridge for 1 week.
 
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 NOTES : Dressing may vary according to taste