|Sliced cooked beef||12 (Thin Slices)|
|Vinaigrette sauce||2 Tablespoon|
|Canned whole green beans||1 Pound, drained (1 Can)|
|Cooked sliced carrots||3 Cup (48 tbs)|
|Hard cooked egg||1 , shelled and chopped|
|Bermuda onion slices||1⁄4 Cup (4 tbs) (Few Thin Slices)|
|Cherry tomatoes||1⁄4 Cup (4 tbs)|
1. Arrange the meat, overlapping slices, in center of large platter or chop plate; spoon half of Vinaigrette Sauce over.
2. Arrange beans along one side of meat, carrots on other side. Stir egg into remaining sauce; spoon over beans and carrots.
3. Garnish platter with onion slices and cherry tomatoes. (This makes a handsome dish to make ahead, then refrigerate. Vinaigrette Sauce gives an extra zip to both meat and vegetables as they chill.)