1/2 c. red wine vinegar
3 to 4 tsp. Italian dressing mix or Parmesan dressing mix
1/3 c. olive or salad oil
8 oz. thinly sliced roast beef
6 c. torn assorted greens
3/4 c. thinly dias-sliced carrots
1/2 c. sliced fresh mushrooms

In season-serve container combine first 3 ingredients; add beef. Apply seal; invert container to coat beef. Chill several hours. Before serving, drain beef; reserve dressing. Divide greens among four 2 1/2 cup classic sheer salad bowls. Arrange beef and vegetables on top. Drizzle with dressing. Serves 4.

ITALIAN DRESSING MIX: Crush 1/2 cup dried minced onion and 2 tablespoons Italian seasoning; combine with 2 teaspoons garlic salt and 1/2 teaspoon crushed red pepper. Store in 8 ounce modular mates spice shaker up to 3 months. Shake before measuring. Makes 2/3 cup.

PARMESAN DRESSING MIX: Prepare Italian dressing mix, except use 2/3 cup grated Parmesan cheese instead of onion.