How To make Roast Beef Salad
4 c Salad greens
(lettuce, chinese cabbage, Spinach) 3 c Beef roast, rare
cut in
Strips 2 Tomatoes :
cut in wedges
1 Green pepper cut in
Strips 1 c Fresh mushrooms :
sliced
1 c Celery sliced
1/2 c Green or sweet onion :
Thinly sliced Marinade: 1/2 c Teriyaki sauce
1/3 c Oil
1/4 c Vinegar
1/2 ts 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 exxtra marinade for dressing. From Pat Crafts Recipe By : Concord Hospital Admitting Cookbook
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Ignite the Romance: Elevate Your Valentine's Day with a Chinese Dinner
Spice up your Valentine's Day with a delicious Chinese dinner, featuring classic dishes like beef broccoli, egg drop soup, and an Asian salad. Impress your loved one with your culinary skills and create a romantic evening they won't forget. Watch this video for a step-by-step guide on how to make these dishes and add some excitement to your Valentine's Day!
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Roasted Beet and Beef Salad
Beautiful, amazing salads can be made right at home, including the vinaigrette. This Roasted Beet and Beef Salad is part 8 of my healthy cooking series. It is simple and packs the most incredible flavors!
Nutrition
Calories 548
Fat 28.5
Carbs 19.5
Protein 48.7
Ingredients
• 1 5 oz fillet
• 3 beets
• 10 cherry tomatoes
• 1/2 oz feta
• 1/2 tbsp pistachio
• 2 cp spring mix
• 1/2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper
Directions
1. Peel beets and slice. Spray with a little oil and season with salt and pepper. Roast at 400 degrees for 35 minutes.
2. Season filet and sear on both sides to develop a nice crust. Finish in oven if needed to desired doneness.
3. Mix balsamic, Dijon and salt and pepper. Whisk in olive oil until emulsified.
4. Toss in spring mix and toss in dressing.
5. Top with remaining ingredients.
Thai Beef Salad | തായ് ബീഫ് സാലഡ്
Thai Beef Salad | തായ് ബീഫ് സാലഡ്
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Products used
Cast Iron Pan -
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#7daysofsalads -Day 1- Roast Beef Salad
Hello Friends! In this video I am sharing with you a family favorite! Roast Beef Salad. We usually eat this on bread or toast as a sandwich, but absolutely you can cut those carbs and serve this on a bed of lettuce! Usually we serve cold, but there would be nothing wrong with warming it up also! It's a great way to just take a small (or large in our case) amount of leftover roast beef to make it stretch into another meal. Hope you enjoy it as much as we do!
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How To Cook Roast Beef Salad With Peaches And Horseradish
Have you ever wanted to get good at beef recipes, roast recipes, salad recipes, less than 1 hour, summer recipes, peach. Well look no further than this tutorial on How To Cook Roast Beef Salad With Peaches And Horseradish. Follow Videojug's experts as they direct you through this advice video.
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Beef Salad
*Ingredients*
beef, beef meat, carrots, cashew, cucumber, lime, meat, pepper, red bell pepper, red onion, salt, soy sauce, vegetable oil
*Recipe*
Sprinkle the salt over a heated cast-iron skillet.
Add the cashew nuts and roast them for 1-2 minutes.
Heat oil in a cast-iron skillet to a medium high temperature.
Add the 2 pieces of beef. And salt them.
Cook them for a few minutes on both sides.
Crush the roasted cashew nuts.
Cut the red bell pepper, cucumber, carrot, and onion.
Place the veggie pieces in a large bowl.
Pour the soy sauce over the vegetables.
Squeeze a lime over the salad.
Add the crushed cashew and sprinkle red pepper over the salad.
Cut the fried beef in strips and add the pieces to the salad.
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