Beef Salad Vinaigrette - cooking recipe

Ingredients

2 c. cold pot roast
3 Tbsp. red wine vinegar
salt and pepper to taste
2 tsp. Dijon mustard
1/2 c. oil or salad oil
1/8 tsp. garlic powder
1 red onion, sliced
hard-boiled eggs
pickles
tomatoes

Preparation

Trim roast of all fat and gristle.
Cut into julienne pieces 1/4 inch by 1 1/2 inches.
In small bowl combine vinegar, salt, pepper and mustard.
Whisk in oil until mixture is well blended. Add garlic powder.
Pour mixture over meat and mix well.
Cover and marinate 3 to 4 hours.
Garnish with onion, hard-boiled eggs, pickles and tomatoes.
Serve with hot French bread, if desired.