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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Roast Beef Salad with Miso Dressing || Quick & Easy Recipes || Gastro Lab
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Roast Beef Salad with Miso Dressing || Quick & Easy Recipes || Gastro Lab
Very flavorful and tasty salad for those who love the combination of juicy meat and fresh vegetables. Sweet & spicy dressing with miso paste and ginger adds piquancy to this salad ... Try it!
Ingredients:
2 medium tomatoes
1 purple onion
3 celery stalks
2 medium cucumbers
1 lime, sliced
parsley
sea salt to taste
Black pepper to taste
Miso ginger dressing
Preparation:
Cut celery and cucumbers into strips. Slice tomatoes and onions.
Roast the beef until you prefer it.
Slice roast-beef crosswise into 1/2-inch-thick slices
Dress the salad with the Miso-ginger dressing.
Put the roast-beef slices on one side of the plate; add the salad on the other side.
Garnish the salad with slice of lime and fresh parsley.
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How to make Thai Beef Salad with Roast Pumpkin, Kaffir Lime and Peanuts
A good Thai beef salad is one of my all time favourite dishes; I love the bold flavours, freshness of lots of crunchy vegetables and Asian herbs, not to mention a sweet, salty, sour and hot dressing that packs a flavour punch!
This recipe is an Autumn/Winter version of a Thai beef salad, with roast pumpkin and some spinach tossed through it.
Here's the recipe from my website:
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Roast Beef Salad Recipe
ROAST BEEF SALAD RECIPE
In this video you can learn how to make perfect roast beef salad . This roast beef recipe is really tasty and is wonderful lunch as well . So quick to make this fresh vegetables salad with flavorful roast beef dipped in the lovely sauce .This salad is best option for anyone who has a diet .
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#roastbeefsalad #roastbeef #salad #healthysalad #saladforlunch #saladtolooseweight #looseweight #thaisalad
Chef Uwe | Roast Beef Salad Recipe
Cook with Chef Uwe | Roast Beef Salad Recipe
His career was set when he was 12 years old, always helping his mother in the kitchen, and attending cooking classes at that time designed for young girls only. Chef Uwe was born in Germany where he spent most of his childhood and did his two and a half year’s apprenticeship as Restaurant Chef in Celler Hof boutique hotel in Celle city near Hanover. After one year of working at the hotel Schwarzer Bock in 1978 (Hotel founded in 1486), which is now managed by Radisson Blu, Micheel served two years in the army service as a chef in the officer restaurant.
#ChefUwe#RoastBeefSalad#RoastBeef#Salad#SaladsRecipe#Recipes#Chefs#CookwiithChefUwe#ChefUweMicheel#Dubai#UAE.
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.