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Beef And Peach Toss

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  Salad oil 1⁄3 Cup (5.33 tbs)
  Vinegar 3 Tablespoon
  Prepared horseradish 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bottled hot pepper sauce To Taste (Few Drops)
  Thin strips rare roast beef/Steak 3 Cup (48 tbs) (Or Slices)
  Romaine head 1 , torn into bite size pieces
  Fresh peaches/1 can, 29 ounce peach slices, drained 6 Medium, peeled, pitted and sliced
  Avocado 1 Medium, peeled, seeded and sliced
  Fresh strawberries 1 Cup (16 tbs), halved

For marinade, in screw-top jar combine oil, vinegar, horse radish, salt, Worcestershire sauce, pepper, and hot pepper sauce.
In bowl sprinkle beef with a little salt and pepper; pour marinade over.
Cover and refrigerate for several hours or overnight, stirring occasionally.
In salad bowl arrange romaine, peaches, avocado, and strawberries.
Add undrained beef; toss lightly.

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