ROAST BEEF SALAD
1/3 cup mayonnaise or salad dressing
1/3 cup finely chopped onion
2 tablespoons pickle relish
1 teaspoon salt (if meat is unseasoned)
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
3 cups roast beef, in cubes or thin strips
1/2 cup chopped celery
lettuce (optional, for serving)
pimiento or green pepper strips (optional, for serving)
Blend mayonnaise with onion, relish, salt, prepared mustard, and Worcestershire sauce. Mix in beef and celery. Chill thoroughly.
If desired, serve on lettuce. Garnish with pimiento or green pepper strips.
VARIATION:
PORK SALAD:
Use cooked, chopped pork shoulder in place of beef.
Makes 6 servings, about 2/3 cup each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
1/3 cup mayonnaise or salad dressing
1/3 cup finely chopped onion
2 tablespoons pickle relish
1 teaspoon salt (if meat is unseasoned)
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
3 cups roast beef, in cubes or thin strips
1/2 cup chopped celery
lettuce (optional, for serving)
pimiento or green pepper strips (optional, for serving)
Blend mayonnaise with onion, relish, salt, prepared mustard, and Worcestershire sauce. Mix in beef and celery. Chill thoroughly.
If desired, serve on lettuce. Garnish with pimiento or green pepper strips.
VARIATION:
PORK SALAD:
Use cooked, chopped pork shoulder in place of beef.
Makes 6 servings, about 2/3 cup each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
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