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Ingredients:
- 4 cups salad greens
- 2 to 3 cups thinly sliced cooked steak
- 2 tomatoes, cut in wedges
- 1 green pepper, cut in strips
- 1 cup fresh mushrooms, sliced
- 1 cup celery, sliced
- 1/2 cup green or sweet onion, thinly sliced
- .
- Marinade:
- 1/2 cup teriyaki sauce
- 1/3 cup oil
- 1/4 cup vinegar
- 1/2 teaspoon ground ginger
Preparation:
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 (boil the marinade and refrigerate if not using immediately).
Serves 4.
More Main Dish or Luncheon Salads
Ginger Beef Salad
Lobster Salad
Chicken Salad with Bacon
Grilled Shrimp & Mango Salad
Luncheon Chicken Salad
Fruited Chicken Salad
Rock Lobster Salad
Shrimp Salad with Angel Hair Pasta
Tuna Salad with Fettuccine
Rice and Ham Salad
Shrimp Salad
Steak Salad with Green Onion Dressing
Salad Recipes Index
Back to Steak Recipes and Article
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
Serves 4.
More Main Dish or Luncheon Salads
Ginger Beef Salad
Lobster Salad
Chicken Salad with Bacon
Grilled Shrimp & Mango Salad
Luncheon Chicken Salad
Fruited Chicken Salad
Rock Lobster Salad
Shrimp Salad with Angel Hair Pasta
Tuna Salad with Fettuccine
Rice and Ham Salad
Shrimp Salad
Steak Salad with Green Onion Dressing
Salad Recipes Index
Back to Steak Recipes and Article
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
