Bronco Beef Salad - cooking recipe

Ingredients

Marinade
1/2 cup virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, crushed
1 teaspoon salt
1/8 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon sugar
Salad
12 small mushrooms, sliced
1 1/2 lbs cooked beef or 1 1/2 lbs steak, sliced into strips
12 cherry tomatoes, halved
1 (14 ounce) can artichoke hearts, drained and halved
1 head iceberg lettuce, sliced
2 tablespoons fresh parsley, minced
3 tablespoons blue cheese, crumbled

Preparation

1. Combine marinade ingredients in lidded jar and shake well. In medium bowl, combine mushrooms, beef, tomatoes and artichokes. Pour marinade over beef mixture and refrigerate overnight.
2. To serve, arrange beef mixture with marinade on bed of lettuce on individual plates or in salad bowl. Sprinkle with parsley and blue cheese.