| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salads |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless sirloin cut into 1/2 inch cubes |
| 1/2 |
c |
Butter |
| 3/4 |
lb |
Mushrooms;sliced |
| 1 |
pk |
Frozen artichoke hearts |
|
|
9 oz, cooked and cooled |
| 1 |
c |
Finely diced celery |
| 1 |
pt |
Small cherry tomatoes |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Chopped parsley |
| 2 |
c |
Salad dressing see below |
| 2 |
ts |
Dijon mustard |
| 2 1/4 |
c |
Oil |
| 3/4 |
c |
Wine vinegar |
| 6 |
|
Shallots;finely chopped |
| 1/3 |
c |
Chopped parsley |
| 1/3 |
c |
Fresh dill weed salt & freshly ground black pepper to taste |
| 1/3 |
ts |
Tabasco sauce |
INSTRUCTIONS
ITALIAN SALAD DRESSING
DRESSING: Combine all ingredients in a glass jar and shake. SALAD:In large
skillet over high heat, saute meat in butter, a few cubes at a time until
browned on all sides. Transfer to a large bowl and cool. Quickly saute
mushrooms in remaining butter and add to meat. Add artichoke hearts,
celery, tomatoes, chives and parsley. Mix lightly. Mix dressing with
mustard. Pour over salad, toss, cover and marinate overnight.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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