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Steak and Mushroom Salad
1/3 cup oil 3 T. cider vinegar 1 T. soy sauce 1/4 cup minced fresh parsley 2 green onions, minced Salt, Pepper to taste 1/2 lb. small to medium mushrooms, thinly sliced 1 1/2 to 2 cups thinly sliced cooked steak, roast beef or beef pot roast 4 cups torn salad greens, such as romaine, frilly or red leaf lettuce
In large bowl, whisk together the oil, vinegar, soy sauce, parsley and onions. Taste and season with salt land pepper. Add the mushrooms and meat and toss to coat with dressing; cover and marinate at room temperature for 30 minutes. When ready to serve, add the salad greens and toss to evenly distribute. Serve at once accompanied with hot plain or garlic bread or rolls or bread sticks. Serves 4 Source: My Old Recipes