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
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This Recipe for Roast Beef Salad is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Roast Beef Salad from the recipe cookbook of Recipes-to-go (Meat)
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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