2 cups cooked roast beef or steak, cut in strips approx. 1 x 2 inches
2 to 3 carrots, cut in thin sticks
1 sweet red pepper, cut in thin strips
20 thin asparagus spears or zucchini sticks
1/4 cup lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1/4 cup water
4 cups mixed greens

Preparation Instructions:

Put beef and vegetables in large shallow dish.

Combine next 7 ingredients in shaker jar; pour over beef and vegetables, toss.

Cover and refrigerate 1 to 24 hours.

Arrange greens on serving plates and top with meat and vegetables. Makes 4 servings

Per serving: 350 calories; 20 g fat; 66 mg cholesterol.