1 lb. leftover meat (usually from meat broth or any stew with meat)
1 small onion, cut in fine slices
2 whole red tomatoes, cut in chunks
3 cups lettuce, cut in bite pieces
1/2 to 1 tbsp. red wine vinegar
2 to 3 tbsp. olive oil (extra virgin if possible)
salt and pepper, to taste
1/2 avocado (optional)

When there is meat leftovers from making broth (my mother used to prepare LOTS of meat broth) or any other stewed meat, just cut the meat in large bite size pieces, and mix with all the other ingredients. Cover and refrigerate until chilled.

Quite good for those summer days! It is a quite complete meal, if you eat it along with a baguette (French) bread. A light red wine such as a Lambrusco or a rosé wine is also a good choice.

Note: As with any salad recipe, I am sure you will vary the quantity of each ingredient after you prepare the salad with the original formula.

Submitted by: Luis De Santis-Venezuela