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Roast Beef Salad Recipe

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This recipe for Roast Beef Salad is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing
1/4 cup oil
1/4 cup red wine vinegar
2 Tbps. Dijon mustard
1 tsp. soy sauce
1/2 tsp salt
1/2 tsp pepper
1/2 tsp. ground ginger
1 clove garlic minced
Combine and put in a screw top jar.
SALAD
8 oz cooked roast beef-strips-11/2 cups or more
1 cup cherry tomatoes sliced in half
1 cup sliced mushrooms
1/2 large green pepper-julienne strips
1/2 cup sliced celery
2 cups shredded chinese cabbage
1 cup fresh bean sprouts
Directions:
Directions:
Make dressing.
In a large bowl combine all remaining ingredients except the cabbage and bean sprouts.
Pour dressing over beef and vegetable mix and toss gently.
Refrigerate for 2-3 hours. Just before serving toss in cabbage and bean sprouts.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes. 2 hour marinating time.
Personal Notes:
Personal Notes:
My dear friend and great chef Ellie McAdams shared this recipe with me.

 

 

 

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