Cold Beef Salad

chef.magician's picture

Jan. 18, 2012


Cold beef 2 Pound , thinly sliced
Mild onion 1 , thinly sliced
Capers 2 Tablespoon
Minced parsley 3 Tablespoon
Crumbled dried marjoram 1/2 Teaspoon
Salad oil 1/4 Cup (4 tbs)
Cider vinegar 2 Tablespoon
Prepared mustard 1 Teaspoon
Salt 1/2 Teaspoon
Lettuce/Watercress 1 (for garnish)



1) Preheat the oven for roasting.


2) On a deep platter, arrange the thinly sliced beef.

3) Slice the onion into rings. Place the onion over the slices of meat.

4) Sprinkle capers over the onions and meat.

5) Next, sprinkle the parsley and marjoram mixture on top of the salad.

6) In a bowl, mix together the salad oil, cider vinegar, mustard and salt.

7) Pour the salad dressing over the meat and onion rings.

8) Place a plastic wrap loosely over the salad platter. Allow it to rest at room temperature for about 3 hours.

9) Chill the salad for a few hours before serving.


10) Serve the Cold Beef Salad garnished with lettuce leaves or watercress.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 602Calories from Fat 371

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 454 mg18.92%

Total Carbohydrates 7 g2.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 49 g98%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet