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| COLD ROAST BEEF SALAD PLATE | |
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3 tbsp. red wine vinegar Salt and pepper to taste 1 tsp. dry mustard 1/2 c. olive oil 1/2 tsp. minced garlic 4 tbsp. chopped parsley Sliced leftover roast beef Thinly sliced sweet onion Sliced tomatoes sliced hard cooked eggs Make dressing of the first six ingredients and marinate the meat and sliced onion, at room temperature, for several hours. Serve with sliced tomato and sliced hard cooked eggs, garnish with chopped parsley. | |
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recipe reviews #106114
Ann (Florida) says:
This was delicious, but was the correct amount of the parsley really 4 tablespoons?? I cut it down, and it tasted very good. I just wanted to check on that amount. Maybe it's an important factor to the overall flavor or texture that i'm not understanding. Thanks for any info!!
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