Roast Beef Salad

Recipe Ingredients

4 cups	948ml	Salad greens
		(lettuce - Chinese cabbage
		Spinach)
3 cups	187g / 6.6oz	Beef roast - rare, cut in
		Strips
2		Tomatoes - cut in wedges
1		Green pepper - cut in
		Strips
1 cup	237ml	Fresh mushrooms - sliced
1 cup	110g / 3.9oz	Celery - sliced
1/2 cup	31g / 1.1oz	Green or sweet onion --
		Thinly sliced
		Marinade
1/2 cup	118ml	Teriyaki sauce
1/3 cup	78ml	Oil
1/4 cup	59ml	Vinegar
1/2 teaspoon	2.5ml	Ground ginger

Recipe Instructions

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.

Source:
Concord Hospital Admitting Cookbook

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