Roast beef salad

Yield: 4 Servings

Measure Ingredient
4 cups Salad greens
(lettuce, chinese cabbage,
Spinach)
3 cups 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
½ cup Green or sweet onion --
Thinly sliced
Marinade:
½ cup Teriyaki sauce
⅓ cup Oil
¼ cup Vinegar
½ teaspoon Ground ginger

Combine the marinade ingredients and mix well. Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. Refrigerate for 3 - 4 hours (a plastic bag works well for this). Place 4 cups of salad greens into a bowl. Drain excess marinade off vegetable and beef mixture, save for later. Arrange the beef and vegetables on the greens. Toss just before serving. Add extra vegetables or bean sprouts if you wish. Serve with the exxtra marinade for dressing.

From Pat Crafts

Recipe By : Concord Hospital Admitting Cookbook

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