I got this recipe almost 20 years ago from my friend Diane Levenson. This is one I always make when the summer heats up and we need a meat-and-potatoes meal without wanting to heat up the kitchen. It's what we call "a keeper"!
Combine 1/2 lb. of roast beef from the deli counter (I like it chipped) with 1/2 of a large red onion sliced thin and some sliced mushrooms (We really love portabellas with beef, and I like to sautee them in a little butter before adding them. This is purely personal preference - use whatever mushrooms you like best and use them raw if you want). Toss with the dijon vinagrette dressing which follows.
Meanwhile, cut some small red potatoes into quarters. Put in a microwave-safe bowl with 1/4 c. water and microwave on high, covered, for 6 - 8 mins. until tender. Drain.
Add hot potatoes to the roast beef mixture & toss. Serve on a bed of lettuce.
Dijon Mustard Dressing:
Whisk together:
2/3 c. salad oil (I use 1/2 olive and 1/2 vegetable oil)
4 Tbsp. red wine vinegar
2 Tbsp. dijon mustard
2 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper