Roast Beef Salad Recipe

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Roast Beef Salad Ingredients

4 cup salad greens
1 (lettuce, chinese cabbage,
1 spinach)
3 cup beef roast, rare -- cut in
1 strips
2 tomatoes -- cut in wedges
1 green pepper -- cut in
1 strips
1 cup fresh mushrooms -- sliced
1 cup celery -- sliced
1/2 cup green or sweet onion --
1 thinly sliced
1 marinade:
1/2 cup teriyaki sauce
1/3 cup oil
1/4 cup vinegar
1/2 tsp ground ginger

A Recipe for
Roast Beef Salad

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This is a recipe for Roast Beef Salad from the recipe cookbook of Recipes-to-go (Meat)

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Roast Beef Salad

But when the time comes that a man has had his dinner, then the true man comes to the surface.
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Roast Beef Salad 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

Serves: 4

Roast Beef Salad Recipe brought to you by Recipes To-Go

Roast Beef Salad Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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