Categories: Beef, Salads 
      Yield: 4 servings 
  
      4 c  Salad greens 
           (lettuce, chinese cabbage, 
           Spinach) 
      3 c  Beef roast, rare -- cut in 
           Strips 
      2    Tomatoes -- cut in wedges 
      1    Green pepper -- cut in 
           Strips 
      1 c  Fresh mushrooms -- sliced 
      1 c  Celery -- sliced 
    1/2 c  Green or sweet onion -- 
           Thinly sliced 
           Marinade: 
    1/2 c  Teriyaki sauce 
    1/3 c  Oil 
    1/4 c  Vinegar 
    1/2 ts Ground ginger 
  
  Combine the marinade ingredients and mix well.  Pour over beef, tomatoes, 
  green pepper, mushrooms, celery and onions.  Refrigerate for 3 - 4 hours (a 
  plastic bag works well for this). Place 4 cups of salad greens into a bowl. 
  Drain excess marinade off vegetable and beef mixture, save for later. 
  Arrange the beef and vegetables on the greens.  Toss just before serving. 
  Add extra vegetables or bean sprouts if you wish.  Serve with the exxtra 
  marinade for dressing. 
   
  From Pat Crafts 
   
  Recipe By     : Concord Hospital Admitting Cookbook