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Roast Beef Salad

Updated April 1, 2017




  1. 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).
  2. Place 4 cups of salad greens into a bowl. Drain excess marinade into a saucepan. Arrange the beef and vegetables on the greens; refrigerate until serving time.
  3. Meanwhile, bring the marinade to a full boil; strain into a bowl and refrigerate to chill thoroughly.
  4. Toss the salad mixture just before serving. Add extra vegetables or bean sprouts if you wish.
  5. Serve with the chilled marinade for dressing or with a purchased dressing.
From P. Crafts

Serves 4

Calories per serving: 474
Fat per serving: 25.5

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