Marinated Steak Salad
4 cups salad
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
1/2 cup teriyaki sauce
1/3 cup oil
1/4 cup vinegar
1/2 teaspoon 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 extra marinade for
dressing (boil the marinade and refrigerate if not using immediately).