- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon Lawry's® Seasoned Pepper
- 1/2 teaspoon Lawry's® Garlic Powder With Parsley
- 1/3 cup Bertolli® Classico™ Olive Oil
- 3 1/2 cups thinly sliced cooked roast beef or grilled flank steak cut into 2-inch strips
- 1 pound small red potatoes, cooked and sliced
- 1/2 pound fresh green beans, steamed until crisp tender
- 1 (6 ounce) jar marinated artichoke hearts, drained
- 1/4 pound mushrooms, sliced
- 5 green onions, sliced, including tops
- In small bowl, whisk together vinegar, mustard, Seasoned Pepper and Garlic Powder With Parsley. Slowly add oil, beating constantly. Place beef strips in large salad bowl; add dressing and toss gently. Add remaining ingredients and gently toss before serving.