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Roast Beef Salad

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

0 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 cups mixed salad greens
(lettuce, chinese cabbage, spinach)
* Camera
3 cups beef roast
rare, cut in strips
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2 each tomatoes
cut in wedges
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1 each green bell peppers
cut in strips
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1 cup mushrooms
fresh, sliced
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1 cup celery
sliced
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½ cup scallions, spring or green onions
or sweet onion, sliced
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Marinade
½ cup teriyaki sauce
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cup vegetable oil
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¼ cup vinegar
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½ teaspoon ginger
ground
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Ingredients

Amount Measure Ingredient Features
946 ml mixed salad greens
(lettuce, chinese cabbage, spinach)
* Camera
7.1E+2 ml beef roast
rare, cut in strips
* Camera
2 each tomatoes
cut in wedges
Camera
1 each green bell peppers
cut in strips
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237 ml mushrooms
fresh, sliced
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237 ml celery
sliced
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118 ml scallions, spring or green onions
or sweet onion, sliced
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Marinade
118 ml teriyaki sauce
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79 ml vegetable oil
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59 ml vinegar
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2.5 ml ginger
ground
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Directions

Combine the marinade ingredients and mix well.

Pour over beef, tomatoes, green pepper, mushrooms, celery and onions.

Refrigerate for 3 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 110953% from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 358mg 119%
Sodium 1633mg 68%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 230g
Vitamin A 17% Vitamin C 59%
Calcium 12% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 

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