Cold Roast Beef Salad

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Yield:
6 to 8 servings
January 1985
RECIPE BY Oxmoor House

Ingredients

  • 1 1/3 cups vegetable oil
  • 2 teaspoons grated lemon rind
  • 2/3 cup lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1 pound rare roast beef or leftover steak, thinly sliced and cut into bite-size pieces
  • 12 cups romaine or leaf lettuce, torn into bite-size pieces
  • 1/2 pound Swiss cheese, cut into 1/4-inch strips
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped green onion

How to Make It

Step 1

Combine first 6 ingredients in a jar. Cover tightly, and shake jar vigorously. Place beef in a shallow dish; pour lemon mixture over beef. Cover and refrigerate at least 3 hours.

Step 2

To serve, combine lettuce, cheese, green pepper, onion, and beef mixture in a large salad bowl; toss lightly.

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