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Marinated Beef With Roquefort Vegetable Salad

salads, beef - other, beer

20 slices cold roast beef
----marinade----
1/3 cup beer
1/3 cup vinegar
1/3 cup salad oil
2 green onions; chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar
----Salad----
1 large head lettuce in bite-size pieces
4 firm ripe tomatoes; quartered
1 cucumber; sliced
2 medium onions; sliced
1 package frozen mixed vegetables; cooked, drained, cooled
----Dressing----
1 1/2 cups Roquefort cheese; crumbled finely
1/3 cup vinegar
3 tablespoons beer
1 cup salad oil
1 clove garlic; mashed
1/4 teaspoon salt
1/4 teaspoon pepper

Place beef in marinade in refrigerator and let sit several hours. Drain and set aside . Mix together all ingredients except Roquefort. Mash Roquefort, creaming it with some of the liquid ingredients, until very creamy and smooth. Stir creamed Roquefort into liquid, place in covered jar and shake well. (OR: Blend all ingredients in blender until smooth). Chill in refrigerator. Toss lettuce, onions, and mixed vegetables with the dressing until well-coated and heap into large shallow salad bowl. Cover top with marinated beef slices and garnish with tomatoes and cucumber slices.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 4 servings

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