Food
Beef Arbuckle Salad
By Yankee Magazine|May 23 2002|
Very quick and easy, and a great way to add variety to leftovers.
Yield
4 to 6 servings
Ingredients
1/2 to 3/4 pound leftover cooked roast beef, cut in strips
2 tablespoons fresh lemon juice
2 tablespoons minced onion
1-1/2 cups sour cream
1 garlic clove, minced
2 teaspoons Dijon-style prepared mustard
Salt and pepper to taste
4 to 6 ripe beefsteak tomatoes, sliced
Instructions
In a large bowl, combine the beef with the lemon juice, onion, sour cream, garlic, mustard, and salt and pepper. Arrange the tomatoes on a large serving platter and spoon the beef mixture on top.
