Beef And Mushroom Salad
|Sirloin steak||1 1⁄2 Pound (1 /2 Inches Thick)|
|Sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Green pepper||1 Medium, sliced into thin rings|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Onion salt||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tarragon leaves||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Crisp lettuce cups||4|
|Cherry tomatoes||1⁄4 Cup (4 tbs)|
Set oven control at broil and/or 550°.
Place top of steak 3 to 4 inches from heat.
Broil until medium, about 15 minutes per side; cool.
Cut steak into 3/8-inch strips.
Arrange in baking dish, 13 1/2 x 9 x 2 inches.
Layer mushrooms over meat; top with pepper rings.
Combine vinegar, oil and seasonings; pour over meat and vegetables.
Cover; refrigerate at least 3 hours, spooning marinade over vegetables occasionally.
With a slotted spoon, remove vegetables to lettuce cups.
Arrange strips of meat beside vegetables; garnish with tomatoes.
Serving size: Complete recipe
Calories 1959 Calories from Fat 1279
% Daily Value*
Total Fat 143 g220%
Saturated Fat 37.6 g188.1%
Trans Fat 1 g
Cholesterol 319.7 mg106.6%
Sodium 3120.2 mg130%
Total Carbohydrates 18 g5.9%
Dietary Fiber 4.8 g19.3%
Sugars 6.7 g
Protein 142 g284.8%
Vitamin A 185.1% Vitamin C 258.5%
Calcium 26.9% Iron 70.1%
*Based on a 2000 Calorie diet