Roast Beef Salad

Course : Salads
Serves: 1
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1 pound fresh green beans -- trimmed
1 teaspoon salt to taste
1 head bibb lettuce (or whatever lettuce you prefer)
2 large ripe tomatoes -- cut into wedges
1 pound cooked roast beef
1/2 cup sour cream
1/4 cup dijon mustard
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon pepper to taste
2 tablespoons capers -- drained
1 bunch fresh parsley sprigs

Preparation / Directions:

In medium saucepan, cook beans in boiling water to cover w/ dash of salt till tender-crisp. In bowl w/ cold water, plunge beans. Drain well. On large platter, line w/ lettuce leaves. On lettuce, arrange green beans, roast beef and tomatoes. Set aside. In a small bowl, combine sour cream, mustard, vinegar, lemon juice, grated onion, salt and pepper to taste. Whisk till smooth. Spoon into mound in center of salad platter. To serve, top w/capers. Serve w/ parsley sprigs on side. Approximately 8 minutes.

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