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Jebby’s Beef Steak Salad
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Description
Beef and summer vegetable salad.
Ingredients
- 3 cups Cubed Or Thinly Sliced Cooked Steak
- ½ cups Chopped Onion
- 2 Tablespoons Parsley
- 1 whole Bell Pepper, Seeded And Chopped
- 1 whole Tomato, Chopped
- ¼ cups Vinegar (either Red Wine Or Apple Cider)
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ½ teaspoons Oregano
- ½ teaspoons Mustard
- ½ cups Olive Oil
Preparation
Mix beef, onion, parsley, bell pepper, and tomato together in a large bowl.
In small bowl, thoroughly mix the dressing ingredients (vinegar through oil). Add the dressing to the other ingredients, and toss to mix well.
Notes:
1. It’s best if refrigerated for at least 3 hours before eating to allow flavors to blend.
2. You can trade off or add other vegetables, such as cucumber or celery as well.
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