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Beef Arbuckle Salad

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Yield: 4 to 6 servings

Very quick and easy, and a great way to add variety to leftovers.

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.
Updated Thursday, May 23rd, 2002
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