for the salad:
6 cups torn mixed greens or
1 bag European mixed salad
1/2 pound roast beef or cooked turkey
1 medium carrot, julienned
1 medium zucchini, julienned
8 ounces beets, julienned*
for the dressing:
2 tablespoons lemon juice
1/4 cup mayonnaise
2 tablespoons canola oil
1 tablespoon snipped fresh basil or
1 teaspoon dried basil flakes
freshly ground black pepper to taste
Slice beef or turkey into half inch strips. Place in a large salad bowl with mixed greens and julienned vegetables. Set aside.
Whisk or blend lemon juice, mayonnaise and basil. While mixing, add oil and emulsify. Season with pepper. Pour dressing over salad and toss to combine. Serve immediately.
*Canned or fresh beets can be used. To cook beets, peel and cook whole for 40 minutes. Drain and cool. Slice or cut into matchsticks (julienne). Sliced, canned beets work well and need only be julienned to use in this recipe.