3-4 avocados, peeled and sliced into 1/2″ wedges
2 lbs rare roast beef, sliced thin
1 sweet red onion, sliced into thin rings
chopped parsley

For the dressing:
1/2 c canola oil
1/4 c EVOO
1/2 c red wine vinegar
2 tsp Dijon mustard
2 tsp salt
1/4 tsp freshly ground black pepper

Arrange in a 9×13 casserole, a layer of avocado, beef, and onion. Sprinkle with chopped parsley, and then repeat, starting with avocado, until everything is layered.
Mix all dressing ingredients together and pour over the beef salad. Cover and marinate in the fridge for several hours.

Donna served this with steamed, undressed potatoes (fun to use colorful fingerlings), steamed veggies (green beans, etc), fresh tomatoes, couscous, etc as the marinade is tasty and plentiful!