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  Cooked beef roast 8 Ounce
  Romaine 4 Cup (64 tbs)
  Spinach 3 Cup (48 tbs)
  Peaches 3 Medium, peeled pitted and sliced
  Avocado 1 , peeled pitted and sliced
  Cherry tomatoes 12 , halved
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 3 Tablespoon
  Prepared horseradish 1 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Bottled hot pepper sauce 2 Drop

Cut beef into julienne strips, according to directions in tip box
In salad bowl combine romaine, spinach, peaches, avocado, tomatoes, and roast beef strips.
To make dressing, in screw-top jar combine salad oil, vinegar, horseradish, Worcestershire sauce, bottled hot pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Cover and shake well to mix.
Pour dressing atop salad; toss to coat meat and vegetables.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2020 Calories from Fat 1344

% Daily Value*

Total Fat 154 g236.3%

Saturated Fat 12.9 g64.3%

Trans Fat 2 g

Cholesterol 194.7 mg64.9%

Sodium 415.8 mg17.3%

Total Carbohydrates 86 g28.5%

Dietary Fiber 29.5 g118.1%

Sugars 50.8 g

Protein 89 g177.5%

Vitamin A 587.1% Vitamin C 273.5%

Calcium 25.9% Iron 39.1%

*Based on a 2000 Calorie diet

Peachy Beef Toss Recipe