>---------> ROAST BEEF SALAD From Jo Ann Cowart <---------< Ingredients: 1 pound deli-sliced roast beef, cut into thin strips 4 portobello mushroom caps, thinly sliced 4 celery stalks from the heart, thinly sliced on an angle 1/4 cup shaved Parmigiano-Reggiano 3 tablespoons EVOO - Extra Virgin Olive Oil Juice of 1 lemon 1/4 cup (about a handful) parsley, roughly chopped 1 teaspoon (about 1 sprig) rosemary, leaves removed from stem, finely chopped Salt and ground black pepper Preparation: In a medium-size bowl, combine roast beef, mushrooms, celery and Parmigiano. Drizzle salad with EVOO, lemon juice, herbs, salt and pepper. Toss well to coat. *~* Special THANKS To Our Friend Jo Ann Cowart for this. *~*