* Exported from BigOven *

Roast Beef Salad

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Salads Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
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

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 extra marinade for dressing. From Pat Crafts
Recipe By : Concord Hospital Admitting Cookbook


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