BEEF SALAD
1-1/2 cups roast beef, cubed approx. 16 thin stalks or 8 thick ones, cold cooked asparagus, cut in bite-sized pieces rounded 1/4 cup of mayonnaise, or to taste 3/4 teaspoon Worcestershire sauce, or to taste 1 small onion, diced small garlic powder, to taste salt and pepper, to taste 1/2 teaspoon rosemary juice of 1/2 lemon 2 tablespoons toasted sesame seeds
Mix all the ingredients together at least 15 minutes before you plan to serve it and let it sit in the refrigerator, so it can chill and the flavors can blend well. Serve with any of the following: potato salad, cole slaw, macaroni salad, a simple tossed green salad. Serves 2.
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