Tenderloin Salad - cooking recipe

Ingredients

3 lb. beef tenderloin, cooked medium rare and sliced
1 (8 oz.) bottle Ranch Italian salad dressing
8 oz. fresh mushrooms, sliced
1 small sweet onion, thinly sliced
8 oz. can artichoke hearts, drained and quartered
1 pt. cherry tomatoes, halved
leaf lettuce, torn into bite size pieces

Preparation

Marinate mushrooms, onions and artichokes in dressing.
Drain and reserve dressing.
In a large glass bowl, layer lettuce, tomatoes, marinated vegetables and meat.
Make two layers, ending with meat.
Pour reserved dressing over all.
This may be prepared ahead. Serve with cheese souffle and French bread.
Yields 6 servings.