Roast Beef Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Salad greens,
, (lettuce, chinese cabbage,
Spinach),
3 cup: 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
1/2 cup: Green or sweet onion --,
Thinly sliced,
Marinade:,
1/2 cup: Teriyaki sauce,
1/3 cup: Oil,
1/4 cup: Vinegar,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp