Ingredients:
8 ounces cooked beef, cut into julienne strips
4 cups romaine lettuce, torn
3 cups fresh spinach, torn
3 medium peaches, peeled, pitted, and sliced
1 avocados, peeled, pitted, and sliced
12 cherry tomatoes, halved
1/2 cup salad oil
3 tablespoons prepared horseradish
1/2 teaspoon Worcestershire sauce
3 -5 drops hot pepper sauce
Directions:
Cut a thin slice off one side of the meat if necessary in order to make a flat side.
Place flat side down, cut into thin lengthwise slices.
Then cut each slice into narrow strips about 1/8 to 1/4-inch thick.
In a salad bowl combine romaine, spinach, peaches, avocado, tomatoes, and roast beef strips.
To make dressing, in a screw top jar combine salad oil, vinegar, horseradish, Worcestershire sauce, bottled hot pepper, 1/2 tsp salt and 1/8 tsp pepper.
Cover and shake well to mix.
Pour dressing on top of salad to coat meat and vegetables.
Serve!
Servings: 6
Time preparation: 20 min.
Time total: 20 min.