Royal Roast-Beef Salad
Cuisine, June 1979
20 minutes — 8 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||
Ingredients
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InstructionsMake Basic Vinaigrette. Combine roast beef, beets and shallots in large bowl; add Basic Vinaigrette. Toss to coat; refrigerate covered 1 hour. Meanwhile, cook peas in boiling salted water 2 minutes. Drain; rinse under cold running water; refrigerate. Add three-fourths of the peas to roast-beef mixture; mix well. Place in serving bowl; sprinkle with parsley. Season to taste with salt and pepper. Garnish with remaining peas. Refrigerate covered 2 hours or overnight. Serve cold. |
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NotesPreparation time does not include chilling times. |
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