Asian roast beef salad

Yield: 1 Recipe

Measure Ingredient
-Sue Woodward
¼ cup Snow peas; ends trimmed, blanched
¼ cup Broccoli florets; blanched
¼ cup Carrots; thinly sliced
½ cup Lettuce; shredded
1 cup Leftover roast beef; cut in- to thin strips
¼ cup Thin, crisp Chinese noodles
4 tablespoons Vegetable oil
1 tablespoon Sesame oil
3 tablespoons Rice vinegar
2 tablespoons Soy sauce
1¼ teaspoon Sugar
2 teaspoons Ginger; finely grated



Whisk dressing ingredients together in a small bowl until well combined.

Combine snow peas, broccoli, carrots, scallions, lettuce, and roast beef in a lg. bowl; toss to combine. Before serving, pour the dressing on the salad and gently toss; garnish with the noodles.

Source - TPA Trib (8/13/98)

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 18, 1998

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