Bronco Beef Salad

From Creme de Colorado Cookbook circa 1987 - Great tasting salad that uses your leftover cooked roast beef or steak.

• Ready In: 20 mins
• Serves: 4-5

Ingredients

• Marinade

• 1⁄2 cup  virgin olive oil
• 1⁄4 cup red wine vinegar
• 2  teaspoons Dijon mustard
• 1  garlic clove, crushed
• 1  teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper (to taste)
• 1⁄2 teaspoon sugar

• Salad

• 12  small mushrooms, sliced
• 1 1⁄2 lbs  cooked beef or 1 1⁄2 lbs  steak, sliced into strips
• 12  cherry tomatoes, halved
• 1 (14 ounce) can artichoke hearts, drained and halved
• 1  head iceberg lettuce, sliced
• 2  tablespoons fresh parsley, minced
• 3  tablespoons blue cheese, crumbled

Directions

1. 1. Combine marinade ingredients in lidded jar and shake well. In medium bowl, combine mushrooms, beef, tomatoes and artichokes. Pour marinade over beef mixture and refrigerate overnight.
2. 2. To serve, arrange beef mixture with marinade on bed of lettuce on individual plates or in salad bowl. Sprinkle with parsley and blue cheese.