Asian roast beef salad
1 Recipe
Ingredients
| Quantity | 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 |
Directions
SALAD
SALAD DRESSING
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