Difference between revisions of "Cold Beef Salad"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ½ cup [[vegetable oil]] | * ½ cup [[vegetable oil]] | ||
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# Toss first 5 ingredients together. | # Toss first 5 ingredients together. | ||
# Whisk together remaining ingredients and pour over beef mixture. | # Whisk together remaining ingredients and pour over beef mixture. | ||
Latest revision as of 11:21, 15 July 2012
Description
Contributed by Catsrecipes Y-Group
- Makes 4 Servings.
Ingredients
- 2 cups rare roast beef, chilled
- ½ cup thinly sliced celery
- ⅓ cup chopped sour pickle
- ¼ cup chopped green onion
- ¼ cup capers, drained
- 3 tablespoons vinegar
- 1 tablespoon Dijon-style mustard
- ½ clove garlic, minced
- ½ teaspoon parsley
- dash of cayenne pepper
- ½ cup vegetable oil
Procedures
- Toss first 5 ingredients together.
- Whisk together remaining ingredients and pour over beef mixture.
- Serve at room temperature.
