Yummedy Summer Dinner Salads

Well, you should know I have legitimate excuses for not posting in such a long time, but I'm not making any. Just be thankful I'm (somewhat) back to share with you these delightful summer repasts.

GUDRUN'S SPECIAL BLACK BEAN AND ROAST BEEF SALAD*

1 lb. deli roast beef, thin sliced and done to your liking

Dressing:
3/4 c. olive oil
1/4 c. red wine vinegar
salt & pepper
pinch oregano
4-5 cloves garlic, minced
*reserve a little dressing, or make some extra for drizzling

Beans:
2 c. black beans, drained and rinsed
1/2 large onion, chopped
1 green pepper, chopped
jar of chopped pimiento
minced parsley

Mix the dressing and let flavors blend at room temperature. Add more salt, pepper, and oregano as needed. Add bean mixture and refrigerate overnight.

Roll slices of beef and arrange with beans on a bed of Boston (or similar) lettuce. Garnish with sliced red onion, avocado and roasted red peppers. Serve with fine quality sandwich rolls.

*adjust all ingredient quantities to your needs and taste


STEAK SALAD "NAGY"

Dressing:
1 c. mayonnaise
1/4 c. chopped dill pickle
2 1/2 tbsp minced onion
1 1/2 tbsp German/Austrian wine
1 tbsp chopped spinach
1 1/2 tsp prepared mustard
1 tsp lemon juice
1/2 tsp sugar
1/2 tsp worcestershire
1 raw egg yolk (pasteurized, of course**)

Meat:
1 lb. beef tenderloin
1 tsp salt
1/2 tsp MSG (optional)
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
1/8 tsp garlic powder

Greens, etc.:
Watercress, curly or Belgian endive, pitted black olives, cantaloupe or avocado.

Cut meat into 1 inch cubes. Shake meat with spice mixture, and quickly brown to the desired degree of doneness. Let cool 1 or 2 minutes. Serve over greens garished with cantaloupe or avocado and olives with dressing on the side.

**Davidson's pasteurized shell eggs are available in most states - http://www.safeeggs.com/