Roast Beef Salad
Yield
4 servingsPrep
25 minCook
0 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
mixed salad greens
(lettuce, chinese cabbage, spinach) |
*
|
| 3 | cups |
beef roast
rare, cut in strips |
*
|
| 2 | each |
tomatoes
cut in wedges |
|
| 1 | each |
green bell peppers
cut in strips |
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| 1 | cup |
celery
sliced |
|
| ½ | cup |
scallions, spring or green onions
or sweet onion, sliced |
|
| Marinade | |||
| ½ | cup |
teriyaki sauce
|
|
| ⅓ | cup |
vegetable oil
|
|
| ¼ | cup |
vinegar
|
|
| ½ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
mixed salad greens
(lettuce, chinese cabbage, spinach) |
*
|
| 7.1E+2 | ml |
beef roast
rare, cut in strips |
*
|
| 2 | each |
tomatoes
cut in wedges |
|
| 1 | each |
green bell peppers
cut in strips |
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 237 | ml |
celery
sliced |
|
| 118 | ml |
scallions, spring or green onions
or sweet onion, sliced |
|
| Marinade | |||
| 118 | ml |
teriyaki sauce
|
|
| 79 | ml |
vegetable oil
|
|
| 59 | ml |
vinegar
|
|
| 2.5 | ml |
ginger
ground |
|
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.
