Beef salad with fresh basil dressing

Yield: 4 servings

Measure Ingredient
6 cups Torn mixed greens
½ pounds Lean cooked beef (1 1/2 c.) cut in thin strips
1 small Parsnip; thinly sliced
1 medium Carrot; thinly sliced
½ cup Buttermilk
3 tablespoons Mayonnaise
1 tablespoon Snipped fresh basil
½ medium Zucchini; sliced
½ cup Broccoli flowerets
8 ounces Can julienned beets well drained
1 tablespoon Lemon juice
1 teaspoon Sugar
1 dash Pepper


In a large salad bowl, combine the greens, beef, parsnip, carrot, zucchini and broccoli. Toss to mix. Pour dressing over salad; toss lightly to coat. Top with beets.

To make the dressing, stir dressing ingredients together. Yield: About ¾ cup of dressing.

From "A Basil Bouquet" article in "Country Gardens" magazine. Fall 1993. Pg. 16. Sent to me by my friend Joyce Shillings of Port Lavaca, TX. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-19-94

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