Marinated Beef Salad
Makes 4 servings
Marinade:
1/3 cup red wine vinegar
1/4 cup olive or canola oil
l garlic clove, minced
1 1/2 tsp. minced dried onion
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Salad:
8 oz. thinly sliced well-done deli-cooked roast beef
6 cups torn mixed salad greens
1 jar (6-7 oz.) marinated artichoke hearts
1 small yellow bell pepper, seeded and cut into thin strips
4 plum tomatoes, sliced
1/2 cup pitted ripe olives
1/2 cup sliced fresh mushrooms
-
To prepare marinade, in Tupperware Quick Shake® container, place vinegar, oil, garlic, onion, oregano and pepper flakes. Apply seal and close cap; shake well.
-
Place beef in a shallow dish; pour marinade over beef; cover and chill 30 minutes to 2 hours.
-
To prepare salad, drain beef, reserving marinade. On a serving platter, arrange salad greens. Drain and discard artichoke heart liquid. Arrange artichoke hearts, beef slices, pepper strips, tomato slices, olives and mushrooms over salad greens. Drizzle reserved marinade over all.
Per serving: 318 cal.; 20 g. pro.; 22 g. fat; 12 g. carb.; 516 mg. sodium
Source: Tupperware