Roast Beef Salad

Yields:	4 servings
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	Preparation	25 minutes
	Cooking	0 minutes
	Ready In	3 hours

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Ingredients

4	cups	salad greens	(lettuce, chinese cabbage, spinach)
3	cups	beef roast	rare, cut in strips
2	each	tomatoes	cut in wedges
1	each	green bell pepper	cut in strips
1	cup	mushrooms	fresh, sliced
1	cup	celery	sliced
1/2	cup	scallions, spring or green onions	or sweet onion, sliced
		---	Marinade
1/2	cup	teriyaki sauce
1/3	cup	vegetable oil
1/4	cup	vinegar
1/2	teaspoon	ginger	ground

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.

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Member Review

Almond-Crusted Chicken Breasts

A superb and easy-to-follow recipe. The directions for reducing the chicken drippings to a sauce were clear, and the sauce that I made was better than anything I've ever made. Part of the reason for the success, I think, was the very thick-bottomed frying pan that I used, a new pan for me. But the recipe was the biggest ingredient. It was a superb dish!

Reviewed by HaltonGarth

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