Beef Salad
Portion Size: 1/3 cup on lettuce leaf
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups lean sliced cooked Roast beef, diced | May use lean deli meat |
| 1/2 cups celery | Wash, trim and mince |
| 2 tablespoon chopped onions | Wash, peel and mince |
| 2 tablespoons Dijon mustard | |
| 2 teaspoons vinegar | |
| 2/3 cup light mayonnaise | |
| 2 teaspoons minced parsley | |
| 8 Lettuce Greens leaves | Wash, trim and divide onto plates |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Combine the beef with celery, parsley, and onions. | Internal temperature of beef should reach 165 degree F or use deli meat |
| 2 | Mix the mustard and vinegar into the mayonnaise. | |
| 3 | Toss all together. | |
| 4 | Serve on a leaf of green. |
Posted in Beef Lunch Recipes
