Pineapple Beef Salad

Russ Myers


Is it a salad, a meal, or both

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4 servings


20 Min


No-Cook or Other


1/3 C Vinegar
1/3 C Salad oil
2 Tbs Chopped green onion
2 Tbs Snipped parsley
1 tsp Dry mustard
1/4 tsp Salt
1/4 tsp Dried tarragon (crushed)
1 1/2 C Stew Meat Mix*, thawed
3 C Torn mixed salad greens
15 1/4 oz Can pineapple chunks (drained)
3 Tomatoes (cut into wedges)
1 Green pepper (cut into strips)

Directions Step-By-Step

For marinade, in a small mixing bowl, combine vinegar, oil, chopped onion, parsley, dry mustard, salt, and tarragon. Pour marinade over beef in a medium size mixing bowl. Sprinkle with a little salt and pepper. Apply sealant over bowl and marinate for several hours in the refrigerator, turning container frequently.To serve, drain beef, reserving marinade. Place salad greens in a large salad bowl. Top with beef, pineapple, tomatoes, and green pepper, pour marinade over all. Toss lightly*Stew Meat Mix, Meat Broth recipe located in this program

About this Recipe

Course/Dish: Beef, Other Main Dishes, Salads
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom