Yield: 4 Servings

2 c  Pot roast, cold, julienne
3 tb Red wine vinegar
1/2 ts Salt
1 ds Pepper
2 ts Dijon mustard
1/2 c  Olive oil
3 tb Parsley, finely chopped
2 tb Capers, drained and coursely
-chopped
1    Garlic clove, minced
2    Red onions sliced
2    Tomatoes, peeled and sliced
1/2 c  Sweet gherkins
2    Eggs, hard boiled, sliced



1)  Trim pot roast of all fat and gristle; Julienne pieces should be 1/4 x 2″ long.

2) In a small mixing bowl, combine the vinegar, salt, pepper, and mustard.  Whisk in the oil until mixture is emulsified or well blended. It will separate after standing. Add the capers, garlic, and half the parsley.

3) Pour dressing over meat, mix carefully. Cover and marinate 3 hours or more.  Serve on shallow platter garnished with tomatoes, gherkins, sliced eggs, onions, and remaining parsley.

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Christy is a Certified Wellness Coach and has a passion for empowering and educating individuals. She has over 10 years experience in the Health and Wellness industry and continues to pursue health and wellness activities through weight training, aerobics, and dance. Connect with us on our Google Plus Page Active. Healthy. Well.