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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.

ingredients
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
preparation
  • 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.

ingredients
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
preparation
  • 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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