​For the salad:

• 2 cups trimmed broccoli flowerettes
• ​1 cup 1/4-inch-thick round carrots
• ​4 large iceberg lettuce leaves
• ​1 cup finely chopped iceberg lettuce
• ​1 small canned beet or roasted beet, cut into 4 thick slices
• ​1 six-ounce tomato, sliced
• 1 recipe Delmonico Salad Dressing (as follows)

For the dressing:

• 2½ tablespoons Creole mustard or other mild whole-grain mustard
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil.
• 2 tablespoons water
• 3/4 teaspoon A1 Steak Sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon Worcestershire
• 1/4 teaspoon lemon juice concentrate or fresh lemon juice
• 1/8 teaspoon salt
• Pinch of garlic powder
• 2 tablespoons red wine vinegar

Delmonico House Salad

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