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Roast beef salad
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| Artist: |
_ |
| Categories: |
Beef, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Salad greens | | | (lettuce, chinese cabbage | | | Spinach) | | 3
| cup | Beef roast, rare -- cut in | | | Strips | | 2
| | Tomatoes -- cut in wedges | | 1
| | Green pepper -- cut in | | | Strips | | 1
| cup | Fresh mushrooms -- sliced | | 1
| cup | Celery -- sliced | | 1/2
| cup | Green or sweet onion -- | | | Thinly sliced | | | Marinade: | | 1/2
| cup | Teriyaki sauce | | 1/3
| cup | Oil | | 1/4
| cup | Vinegar | | 1/2
| tsp | Ground ginger |
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Procedures:
| 1 | Combine the marinade ingredients and mix well. | | 2 | Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. | | 3 | Refrigerate for 3 - 4 hours (a plastic bag works well for this). | | 4 | Place 4 cups of salad greens into a bowl. | | 5 | Drain excess marinade off vegetable and beef mixture, save for later. | | 6 | Arrange the beef and vegetables on the greens. | | 7 | Toss just before serving. | | 8 | Add extra vegetables or bean sprouts if you wish. | | 9 | Serve with the exxtra marinade for dressing |
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