Beef salad with vegetables

Boil the beef in salted water for about 1.5 hours in advance.

Let it cool in the broth.

Then remove and cut into thin strips or slices.

Boil the eggs hard for 5 minutes, cool, peel, and cut in half.

Wash all vegetables and greens, then dry.

Peel the onion and slice it into half rings.

Cut the cherry in half and the cucumber into slices.

Tear the lettuce leaves by hand.

For the dressing, mix 1 teaspoon of olive oil, 1 teaspoon of apple cider vinegar, 1 teaspoon of mild mustard, 1 chopped garlic clove, salt, pepper, and spices to taste.

Place lettuce leaves, meat, eggs, cucumber, and tomatoes on a plate, and drizzle with dressing.