Marinated Beef Salad
|Boiling potatoes||3 Large|
|Cooked beefsteak||4 Cup (64 tbs), cut into thick julienne (Preferably Medium Rare)|
|Diced sweet pepper||2⁄3 Cup (10.67 tbs) (Half Green And Half Red Colored)|
|Chopped onion||1⁄3 Cup (5.33 tbs) (Purple Colored)|
|Scallion||1 , thinly sliced (Green Onion)|
|Garlic dressing||2⁄3 Cup (10.67 tbs)|
|Chopped italian parsley||1⁄3 Cup (5.33 tbs)|
|Lettuce leaves||4 , washed and patted dry|
|Orange||1 , rind grated (For Garnish)|
Peel the potatoes.
Using a melon-baller, scoop the potatoes into small balls; you should have about 2 cups.
Transfer potatoes to a pan of salted cold water and bring to a boil.
Reduce heat and cook until balls are tender but not mushy.
Combine potatoes, beef, green and red peppers, onion and scallion in a mixing bowl.
Pour on the garlic dressing and toss thoroughly.
Add parsley and toss again.
Arrange salad on lettuce leaves and garnish with orange rind.