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| Steak & Potato Salad |
| Ingredients |
1-1/2 pounds flank steak, broiled and cubed, or
4 cups of cubed leftover beef steak
4 cups cubed cooked potatoes (about 2 lbs. raw)
3 cups cooked, cut green beans (about 1 lb. raw)
2 cups sliced fresh mushrooms
1-1/3 cups french-fried onion rings, divided
1/2 cup finely chopped red bell pepper
1 cup Hidden Valley® Cracked Peppercorn Dressing**
2 tablespoons freshly squeezed lemon juice
6 cups torn lettuce leaves |
| Preparation |
Prep Time: 40 min.
Combine steak, potatoes, beans, mushrooms, 1 cup onion rings, and bell pepper. Stir together dressing and lemon juice; pour over salad. Toss to coat thoroughly and serve on bed of lettuce. Garnish with remaining onion rings.
Makes 6 servings.
**Additional salad dressing can be used to dress the lettuce, if desired.
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