Roast beef salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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