Roast Beef Salad

Ingredients:

4 cups salad greens (lettuce, Chinese cabbage, spinach)
3 cups beef roast, rare -- cut in strips
2 tomatoes -- cut in wedges
1 green pepper -- cut in strips
1 cup fresh mushrooms -- sliced
1 cup celery -- sliced
1/2 cup green or sweet onion -- thinly sliced

Marinade: Ingredients:

1/2 cup teriyaki sauce
1/3 cup oil
1/4 cup vinegar
1/2 teaspoon ground ginger

Instructions:

Combine the marinade ingredients and mix well. Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. Refrigerate for 3 - 4 hours (a plastic bag works well for this).
Place 4 cups of salad greens into a bowl. Drain excess marinade off vegetable and beef mixture, save for later. Arrange the beef and vegetables on the greens. Toss just before serving. Add extra vegetables or bean sprouts if you wish. Serve with the extra marinade for dressing.
Serves 4. From P. Crafts