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Cold Steak Salad

Cool.Cook's picture
Ingredients
  Vegetable oil 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), minced
  Soy sauce 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Onion 1 Teaspoon
  Salt To Taste
  Pepper 1 Teaspoon, ground
For salad
  Grilled steak 2 Pound, or broiled
  Canned artichoke hearts 16 Ounce, drained and quartered (Two 8 Ounce Cans)
  Cherry tomatoes 1 Pint
  Mushrooms 1 Pound, sliced
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped chives 2 Tablespoon
  Chopped parsley 3 Tablespoon
Directions

The Dressing:
In a container with a tight fitting lid, combine dressing ingredients. Shake well until thoroughly mixed.
The Salad:
Thinly slice steak and cut into bite size pieces.
Combine steak with remaining salad ingredients.
Toss salad with dressing. Chill for 6 or more hours. Stir and serve.

Recipe Summary

Method: 
Chilling
Dish: 
Salad
Ingredient: 
Beef

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