Marinated Cold Beef Salad Recipe

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A satisfying way to serve meat with greens. Since this easy marinated beef salad is made the day before, it is then ready the next day with only minor preparation.
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Servings:
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Ingredients
  • MARINADE
  • 1/2 cup virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, crushed
  • 1/2 teaspoon honey
  • 1 teaspoon salt
  • 1 pinch black pepper, fresh ground
  • SALAD
  • 8 ounces small mushrooms, sliced
  • 1 1/2 pounds deli sliced roast beef
  • 5 ounces spring greens
  • 5 ounces baby spinach greens
  • 1/2 cup grape or cherry tomatoes, halved
  • 14 ounces artichoke hearts, drained and halved
  • 2 tablespoons fresh parsley, minced
  • 3 tablespoons feta or blue cheese, crumbled
Container: Small and medium mixing bowls - optional, salad dressing jar
Directions
PREP
20 mins
READY IN
20 mins
MARINADE - Makes approximately 3/4 cup
  • Using a small bowl or a glass jar with lid, combine olive oil, vinegar, mustard, honey, garlic, salt and pepper. Mix or shake together to blend all ingredients well. Set aside.
  • This marinade can be doubled when it is made to be served with the salad for anyone desiring to add more for additional flavoring.
    SALAD
  • If sliced deli beef is not avaiable, any thinly sliced roast beef or steak can be used instead.
  • Into a medium size bowl, add mushrooms, tomatoes, artichokes, and beef. Pour marinade over all ingredients. Cover bowl and place in refrigerator overnight to allow marinade to soak into contents.
  • When ready to serve, arrange greens over a dinner plate. Place slices of meat in center of greens and add mushrooms and artichokes hearts.
  • Garnish salad with fresh parsley and crumbled feta or blue cheese.
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