Title: Roast beef salad
 Categories: Beef, Salads
      Yield: 4 Servings
 
      4 c  Salad greens
           (lettuce, chinese cabbage,
           Spinach)
      3 c  Beef roast, rare -- cut in
           Strips
      2    Tomatoes -- cut in wedges
      1    Green pepper -- cut in
           Strips
      1 c  Fresh mushrooms -- sliced
      1 c  Celery -- sliced
    1/2 c  Green or sweet onion --
           Thinly sliced
           Marinade:
    1/2 c  Teriyaki sauce
    1/3 c  Oil
    1/4 c  Vinegar
    1/2 ts Ground ginger
 
  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 exxtra marinade for dressing.
  
  From Pat Crafts