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Cold Beef Salad

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Recipe from Vickie McCorkendale

This is from the Frugal Gourmet. I made the dressing to use over pan fried ravioli's (from one of his cookbooks), and then I needed something else to use it on! I'm not a big fan of Blue Cheese dressing, but this is excellent.

Cold Beef Salad:

• 1 head red leaf lettuce
• 1/2 sweet onion (Vidalia or equivalent) or Red Onion
• 1 carrot
• 1 cup cooked, cold shredded beef
• 6 mushrooms sliced thinly
• 1/4 cup shredded cheese (cheddar or jack or parmesean)
• Freshly ground pepper

• Clean and tear the lettuce into bite size pieces.
• Slice the onion very thinly.
• Slice the carrot very thinly.
• Toss all the ingredients together.
• Toss with the Blue Cheese dressing (below), grind pepper over the top and serve.

Blue Cheese Dressing:

• 2 cup Mayonaise (best quality available)
• 1 cup Buttermilk
• 1 dash worcestershire sauce
• 2 cloves of garlic crushed
• 2 oz crumbled blue cheese

• Stir some of the buttermilk in with the cheese.
• Mix until creamy but still lumpy.
• Combine all ingredients and stir throuroughly.
• Keep refridgerated, mix before using.

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