Beef Arbuckle Salad Recipe

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Very quick and easy, and a great way to add variety to leftovers.

Yield: 4 to 6 servings

• 1/2 to 3/4 pound leftover cooked roast beef, cut in strips
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced onion
• 1-1/2 cups sour cream
• 1 garlic clove, minced
• 2 teaspoons Dijon-style prepared mustard
• Salt and pepper to taste
• 4 to 6 ripe beefsteak tomatoes, sliced

In a large bowl, combine the beef with the lemon juice, onion, sour cream, garlic, mustard, and salt and pepper. Arrange the tomatoes on a large serving platter and spoon the beef mixture on top.