Serves: 4
Total Calories: 364

1/2 cup soy sauce
1/3 cup sherry
1/4 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 teaspoon ginger ground
1 clove garlic minced
1 pound roast beef cooked, sliced 1/8 inch thick
2 tomatoes small, each cut in 8 wedges
1 green bell pepper cut in thin strips
1 1/2 cups bean sprouts rinsed and drained
1 cup mushrooms sliced
1 cup celery thinly sliced
1/3 cup green onion sliced
3 cups Romaine lettuce shredded

In a large bowl, mix soy sauce, sherry, oil, brown sugar, vinegar, ginger and garlic until blended,
Cut beef into 1 1/2 x 1/2-inch strips. Add to marinade stir well. Cover and chill at least 1 1/2 hours.

About 30 minutes before serving, stir in tomatoes, green pepper, bean sprouts,
mushrooms, celery and green onions. Cover and chill.

Line a large serving platter with lettuce. Drain meat and vegetables, reserving marinade. Arrange meat and vegetables on lettuce. Pass marinade separately.

Nutritional Facts:

Serves: 4
Total Calories: 364
Calories from Fat: 148

More Recipes from the Summer Salads Cookbook:
Artichoke-Rice Salad
Avocado And Papaya Platter
Bean-Squash Salad
Caesar Salad
California Cooler Salad
Cantaloupe Salad
Chicken-Pasta Salad with Melon
Cobb Salad
Crab Louis
Creamy Fruit And Greens
Deluxe Fruit Salad
Greek Salmon Salad
Herbed Potato Or Macaroni Salad
Ice Cream Salad
Italian Salad
Main Dish Tabbouleh
Malibu Salad
Melon Bowl With Honey Dressing
Pasta Del Mar Salad
Patio Orange Slaw
Peas and Cheese Salad
Pickled Vegetable Salad
Red Cole Slaw
Southern Peach Toss
Summertime Salad Bar
Surf Salad In Puff Bowl
Sweet and Sour Spinach Salad
Teriyaki Beef Salad
Turkey Medley Surprise