member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Beef Salad with Potato Crisps


    Source of Recipe


    Internet

    List of Ingredients




    1 medium potato
    Nonstick spray coating
    Garlic salt
    3 tablespoons orange marmalade
    2 tablespoons olive oil or salad oil
    2 tablespoons red wine vinegar
    1 tablespoon water
    1/8 teaspoon pepper
    3 cups torn mixed greens
    6 ounces sliced cooked beef or pork, cut into 1/2-inch-wide strips (about 1 cup)
    2 medium carrots, cut into julienne strips
    2 green onions, sliced
    1/4 cup shredded cheddar, Colby, or Cojack cheese (1 ounce)

    Recipe



    For potato crisps, cut potato into 1/8-inch-thick slices. Spray a baking sheet with non-stick coating. Arrange potato slices in a single layer on baking sheet and lightly sprinkle them with garlic salt, onion salt or salt. Bake in a 450 degree F 20 minutes or until crisp and golden brown. Remove from baking sheet. Cool 10 minutes.

    Meanwhile, for dressing, in a small mixing bowl stir together the chutney, apricot preserves, or orange marmalade; olive oil or salad oil; red wine vinegar, balsamic vinegar, or cider vinegar; water; and pepper. Let stand at room temperature at least 20 minutes.

    Divide mixed greens evenly among 2 individual plates. Arrange the potato crisps, beef or pork strips, carrot or jicama strips, onion, and cheese on top. Stir dressing; drizzle over salads.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |