Marie's Beef and Avocado Salad

4 avocados, or more to taste, peeled and thinly sliced

2 pounds rare deli roast beef, thinly sliced

1 red onion, thinly sliced

8 plum tomatoes, thinly sliced

½

cup vegetable or canola oil

¼

cup olive oil

½

cup red wine vinegar

2 teaspoons Dijon mustard

¼

teaspoon pepper

2 tablespoons capers

Chopped parsley, to taste

In a 9- by 13-inch casserole dish distribute half the avocado slices evenly across the bottom of the pan. Top with half the beef, then half the onion and half the tomatoes. Repeat with remaining ingredients.

In a medium bowl, whisk together the vegetable oil, olive oil, vinegar, mustard, pepper, capers and parsley. Pour over salad ingredients. Refrigerate several hours before serving.

Serve with crusty rolls or sliced French bread.

Serves eight to 10.