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Roast Beef Salad With Goat Cheese and Balsamic Vinaigrette
- 2 small heads Boston lettuce, torn into pieces
- 12 ounces sliced deli roast beef
- 1 large beefsteak tomato, cut into wedges
- 1/2 red onion, sliced
- 4 ounces soft goat cheese, crumbled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
Directions:View on Real Simple
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