Shelly's Recipe

ROAST BEEF SALAD

Category: Salads - Meat

Marinade:
1/2 cup teriyaki sauce
1/3 cup oil
1/4 cup vinegar
1/2 tsp ground ginger

4 cups mixed salad greens
3 cups rare beef roast, cut in strips
2 ripe tomatoes, cut in wedges
1 yellow or orange pepper, cut in strips

1 cup fresh mushrooms, sliced
1 cup celery, sliced
1/2 cup green or sweet onion, thinly sliced

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. Serves 4

Serve with a fruit-filled Shiraz such as Haselgrove or a crisp, unoaked white.