1 pound lean roast beef
1 pint water
3 cups potato chips
1/4 cup chopped onion
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried minced onion
1/2 teaspoon paprika
1 teaspoon dried oregano
In a large bowl, mix together water, carrots, onion and Worcestershire sauce. Cover and refrigerate for at least 1 hour.
In a medium bowl, mix together salt, pepper, onion and paprika. Cover and refrigerate at least 1 hour.
While the same mix is being made, place a quarter of a cup of the dressing into the top of a large container and shake vigorously to mix with the vegetables. When the mixture has mixed well, refrigerate the remaining dressing and toss with the vegetables.
While the salad is still warm toss with the marinated lettuce, tomato slices, celery leaves and celery seed. Serve with ranch dressing.