Bistro Beef Salad

• 1 pound small round red potatoes, quartered
• 2/3 cup no-salt-added salsa
• 1/4 cup red wine vinegar
• 2 teaspoons olive oil
• 6 cups torn red leaf lettuce
• 2 cups torn curly endive
• 3/4 pound cooked lean roast beef, thinly sliced
• 1 1/2 cups cherry tomato halves
• 1 cup thinly sliced cucumber
• 1 cup thinly sliced purple onion, separated into rings

1. Cook potato in a medium saucepan in boiling water to cover 10 to 15 minutes or until tender. Drain well, and let cool.
2. Combine salsa, red wine vinegar, and oil, stirring mixture well.
3. To serve, place 1 1/2 cups lettuce and 1/2 cup endive on each of 4 plates. Arrange potato, beef, tomato, cucumber, and onion evenly over lettuce and endive. Spoon salsa mixture evenly over salads.

red potatoes, nosalt, red wine vinegar, olive oil, torn red leaf lettuce, torn curly endive, lean roast beef, tomato halves, cucumber, purple onion

Taken from www.myrecipes.com/recipe/bistro-beef-salad (may not work)