Mexican Beef And Orange Salad

There is a conscience in all men by nature. Let this never be forgotten. Fallen, lost, desperately wicked as we are all born into the world, God has taken care to leave Himself a witness in our bosoms. It is a poor blind guide, without the Holy Spirit. It can save no one. It leads no one to Christ. It may be seared and trampled under foot. But there is such a thing as conscience in every man, accusing or excusing him; and Scripture and experience alike declare it (Rom. 2:15).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican		6	Servings

INGREDIENTS

1 1/2	lb	Lean cooked roast beef
1/2		Spanish onion
2		Oranges
2		Hot yellow peppers
1/2		Sweet red pepper
1/3	c	White wine
1/2	t	Each oregano, cayenne salt
1/4	t	Black pepper
1	c	Olive oil
		Lettuce, leaf or Boston
		Sprigs of fresh coriander
		if available

INSTRUCTIONS

Source: Recipes Only magazine, May/June l987  Cut roast beef into thin
julienne strips and place in large bowl. Cut  onion into very thin
slices and toss with beef. Peel oranges and  holding over bowl, cut
into segments between membranes. Discard  membranes and toss segments
with beef mixture. Seed peppers, cut into  slivers and toss with beef.
In small bowl, stir together vinegar, oregano, cayenne, salt and
pepper. Gradually whisk in oil and pour over beef mixture. Toss  gently
but well.  Cover and refrigerate at least 2 hours before serving. To
serve, line  platter with lettuce leaves. Drain and arrange beef
mixture on top.  Garnish with sprigs of fresh coriander. Posted to
JEWISH-FOOD digest  V97 #091 by alotzkar@direct.ca (Al) on Mar 20, 1997

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