Beef And Peach Toss Recipe
Ingredients
| Salad oil | 1/3 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Prepared horseradish | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Few drops bottled hot pepper sauce | ||
| 3 cups thin strips or slices rare roast beef or steak | ||
| 1 head romaine, torn into bite-size pieces | ||
| 6 medium fresh peaches peeled, pitted, and sliced or one 29-ounce can peach slices, drained | ||
| 1 medium avocado, peeled, seeded, and sliced | ||
| Strawberries | 1 Cup (16 tbs), halved | |
Directions
For marinade, in screw-top jar combine oil, vinegar, horse radish, salt, Worcestershire sauce, pepper, and hot pepper sauce.
In bowl sprinkle beef with a little salt and pepper; pour marinade over.
Cover and refrigerate for several hours or overnight, stirring occasionally.
In salad bowl arrange romaine, peaches, avocado, and strawberries.
Add undrained beef; toss lightly.
In bowl sprinkle beef with a little salt and pepper; pour marinade over.
Cover and refrigerate for several hours or overnight, stirring occasionally.
In salad bowl arrange romaine, peaches, avocado, and strawberries.
Add undrained beef; toss lightly.
Chef
