Recipes for warm beef salad or pasta salad???

Peachy-Beef Toss Salad





Ingredients


8 ounces cooked roast beef, cut into julienne strips


4 cups romaine lettuce, torn


3 cups fresh spinach, torn


3 medium peaches, peeled,pitted,and sliced


1 avocado, peeled,pitted,and sliced


12 cherry tomatoes, halved


1/2 cup salad oil


3 tablespoons prepared horseradish


1/2 teaspoon worcestershire sauce


3-5 drops hot pepper sauce


Directions


1. Cut a thin slice off one side of the meat if necessary in order to make a flat side.


2. Place flat side down, cut into thin lenghwise slices.


3.Then cut each slice into narrow strips about 1/8 to 1/4'; thick.


4. In a salad bowl combine romaine, spinach, peaches, avocado, tomatoes, and roast beef strips.


5. To make dressing, in a screw top jar combine salad oil, vinegar, horseradish, worcestershire sauce, bottled hot pepper, 1/2 tsp salt and 1/8 tsp pepper.


6. Cover and shake well to mix.


7. Pour dressing on top of salad to coat meat and vegetables.


8. Serve!





Easy Pasta Salad


Ingredients


4 spring onions


1/4 green capsicum


1/4 red capsicum


4 hard-boiled eggs


1 stalk celery


1 can pineapple chunks


2 cups cookedspiral shaped pasta


4 tablespoons mayonnaise


salt and pepper





Directions


1. Chop onions, capsicum, eggs and celery into similar sized pieces.


2. Place in a bowl and add pineapple pieces, cooked pasta and salt and pepper.


3. Spoon in mayonnaise and mix well.


4. Chill then serve.Recipes for warm beef salad or pasta salad???
Warm Pasta Salad with Mushrooms and Radicchio





1 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)


9 tablespoons olive oil


1 pound oyster mushrooms trimmed, quartered


1 pound cremini mushrooms, trimmed, quartered


1 pound button mushrooms


1 pound shiitake mushrooms


3 large garlic cloves, minced


9 tablespoons red-wine vinegar


1 1/2 cups low-salt chicken broth


1 1/2 teaspoons Dijon mustard


1 pound radicchio, shredded


1 cup freshly grated Parmesan cheese


In a kettle of boiling salted water cook pasta until al dente. While pasta is cooking, in a large non-stick skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 3 tablespoons vinegar and cook, stirring, 1 minute. Add broth and simmer 3 minutes.


Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 6 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.Recipes for warm beef salad or pasta salad???
Warm beef salad





ingredients


For the dressing:


1 large clove garlic, minced


1-1/2 Tbs. minced cilantro stems


2 tsp. toasted coriander seeds


1-1/2 Tbs. granulated sugar


1 tsp. kosher or sea salt


2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)


Juice of 1 large lime


7 or more Thai chiles (or 4 or more serrano chiles)





For the salad:


1 lb. flank steak, trimmed


3/4 cup pineapple juice


Vegetable oil


3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup


1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)


1/2 sweet onion, such as Vidalia, very thinly sliced


1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal


2 cups bite-size pieces romaine lettuce, washed and dried


1 cup bite-size pieces arugula, washed and dried


12 small cherry tomatoes, halved


1/4 cup mint leaves


1/4 cup cilantro leaves


6 cups warm cooked jasmine or basmati rice





how to make


To make the dressing


With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they鈥檙e crushed but still remain whole. Taste the sauce -- it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.





To grill the steak


Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.





To assemble the salad


Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.





or





Warm chilli beef salad


I


ngredients


1 small red onion, halved


2 garlic cloves, crushed


1 small red chilli, deseeded, finely chopped


450g beef sirloin or porterhouse steaks, trimmed


olive oil cooking spray


1/4 small Chinese cabbage (wombok), shredded (see note)


150g snow peas, shredded


200g teardrop tomatoes, halved


1 Lebanese cucumber, halved, deseeded, sliced


2 cups beansprouts, trimmed


1 cup mint leaves, torn if large


Asian dressing


2 tablespoons fish sauce


1 tablespoon sweet chilli sauce


1 lime, juiced


Method


Thinly slice one onion half and set aside. Finely chop remaining onion half. Place chopped onion, garlic and chilli in a ceramic dish. Lightly spray both sides beef with oil and turn to coat in onion mixture. Cover and refrigerate for 30 minutes, if time permits.


Preheat barbecue plate on high heat. Spray beef with oil and season with salt and pepper. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Allow to rest for 5 minutes.


Make Asian dressing: Place fish sauce, sweet chilli sauce and 2 tablespoons lime juice in a small bowl and whisk to combine.


Thinly slice beef across the grain. Place cabbage, snow peas, tomatoes, cucumber, beansprouts, mint, sliced onion and beef in a large bowl. Pour over dressing and toss to combine. Serve.
Get some lettuce leaves, thinly sliced red onion, avocado slices and diced tomato. Get a nice thick juicy steak, and grill it rare. While its resting assemble the salad, put the leaves down first on a long platter if possible, then scatter the red onion, scater the diced tomato and lay the sliced avocado in a line. Top with the beef, thinly slice it and lay it in a row over the avocado. Make a dressing from soya sauce, rice vinegar, sesame paste, honey or sugar and chillis, grated garlic and grated ginger. Mix it up and pour it over the warm beef top with crispy fried shallots and coriander.