Recipe - Mexican Beef And Orange Salad

1 One half pound Lean cooked roast beef
One half Spanish onion
2 Oranges
2 Hot yellow peppers
One half Sweet red pepper

DRESSING
1/3 cup White wine
One half teaspoon Each oregano, cayenne, salt
One fourth teaspoon Black pepper
1 cup Olive oil
Lettuce; leaf or Boston
Sprigs of fresh coriander (
if available)

Source: Recipes Only magazine, May/June l987

Cut roast beef into thin julienne strips and place in large bowl. Cut onion
into very thin slices and toss with beef. Peel oranges and holding over
bowl, cut into segments between membranes. Discard membranes and toss
segments with beef mixture. Seed peppers, cut into slivers and toss with
beef.

In small bowl, stir together vinegar, oregano, cayenne, salt and pepper.
Gradually whisk in oil and pour over beef mixture. Toss gently but well.

Cover and refrigerate at least 2 hours before serving. To serve, line
platter with lettuce leaves. Drain and arrange beef mixture on top. Garnish
with sprigs of fresh coriander. Posted to JEWISHFOOD digest V97 #091 by
alotzkar@direct.ca (Al) on Mar 20, 1997