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Roast Beef Salad




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.

From P. Crafts

Serves 4

Calories per serving: 474
Fat per serving: 25.5

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