Roast Beef Salad

Serving Size : 4
Ingredients

for prepare Roast Beef Salad

:

Amount	Measure	Ingredient - Preparation Method
4	cups	salad greens
lettuce Chinese cabbage spinach roast beef salad
3	cups	beef roast - rare, cut in
strips roast beef salad
2		tomatoes - cut in wedges
1		green pepper - cut in
strips roast beef salad
1	cup	fresh mushrooms - sliced
1	cup	celery - sliced
1/2	cup	green or sweet onion --
thinly sliced MARINADE roast beef salad
1/2	cup	teriyaki sauce
1/3	cup	oil
1/4	cup	vinegar
1/2	teaspoon	ground ginger

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.

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