2 cups trimmed broccoli flowerets
1 cup (1/4-inch thick rounds) 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 (6-ounce) tomato, cut into 12 wedges
Delmonico Salad Dressing, recipe follows
2 1/2 tablespoons Creole mustard
2 tablespoons ketchup
2 tablespoons vegetable oil
2 tablespoons water
3/4 teaspoon steak sauce (recommended: A-1)
1/2 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lemon juice concentrate or fresh lemon juice
1/8 teaspoon salt
2 tablespoons red wine vinegar
Pinch garlic powder
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