California Beef Salad

This is a great salad that's a meal in itself. I enjoy serving it with a loaf of nice French bread or baguette lightly toasted. I often make this in the summer when the last thing I want to do is turn on the stove. I'll grill up a London broil then slice it super thin for salads such as this one. The prep time on this doesn't include the marinading time.

• Difficulty: Easy
• Category: Lunch, Supper
• Cuisine: American
• Cooking Method: Mix it up

Ingredients

• 1/4 cup red wine vineager
• 1/4 cup water
• 2 tbsp sugar
• 2 tbsp lemon juice
• 1/4 tsp dill seed
• 1/2 tsp salt
• dash pepper
• 3 cup cold roast beef (cut in strips)
• 1 thinly sliced onion
• 2 qt mixed salad greens
• 1 cup sour cream
• 1 pt artichoke hearts (sliced in half)
• 2 tomatoes (wedged into eigths)

Instructions

1. Combine red wine vinegar, water, lemon juice, sugar, dill seed, salt, and pepper. Simmer ingredients for 10 to 15 minutes. Add beef and onion to marinade. Let sit for several hours or overnight.
2. Drain, saving the marinade. Break the greens into a bowl.
3. Top with beef strips and onions. Combine sour cream with reserved marinade. Toss with greens and the beef.
4. Garnish with tomatoes and artichokes, then serve.