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CATEGORY CUISINE TAG YIELD
Vegetables August 1993 1 Servings

INGREDIENTS

1 lb Leftover cooked boneless
steak sliced thin
1 Rib celery, sliced thin
diagonally
1 c Drained giardiniera
assorted pickled
vegetables
available at most
supermarkets
chopped if desired
1/4 c Chopped drained bottled
roasted red
peppers
1/4 c Chopped fresh flat-leafed
parsley leaves
2 T Olive oil
1 t Worcestershire sauce, or to
taste
Red-leaf lettuce leaves for
lining the
plates

INSTRUCTIONS

In a large bowl toss together the steak, the celery, the giardiniera,
the roasted peppers, the parsley, the oil, the Worcestershire sauce,
and salt and pepper to taste. Divide the lettuce leaves between 2
plates and mound the steak salad on top of them.  Serves 2 generously.
Gourmet August 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 485
Calories From Fat: 374
Total Fat: 42.3g
Cholesterol: 0mg
Sodium: 134.9mg
Potassium: 1085.1mg
Carbohydrates: 22.4g
Fiber: 7.9g
Sugar: 8.1g
Protein: 6.3g


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