Next-Day Roast and Pepper Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is based on a South Beach Diet recipe I found in Prevention magazine. Ingredients:
1 lb roast (or what you've got leftover) |
1/3 cup soy sauce |
2 tablespoons oil |
1 tablespoon dry sherry (i used white vinegar) |
2 teaspoons sugar |
1 teaspoon ginger |
2 minced garlic cloves |
1 red pepper |
1 green pepper |
5 stalks celery |
Directions:
1. Slice leftover roast very thin.
2. Mix soy sauce, oil, sherry, sugar, ginger, and garlic in a resealable plastic bag.
3. Add meat and marinate for up to 24 hours.
4. Remove beef, mix with chopped peppers and celery.
5. Use the marinade as a dressing.
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