MARINATED JULIENNE BEEF 
8 oz. boneless cooked beef, cut into thin strips
3 tbsp. tarragon vinegar
1 tbsp. chopped fresh basil or 1/2 tsp. dried
2 tsp. olive oil
1/2 tsp. Dijon style mustard
1/4 tsp. salt
1 sm. garlic clove, mashed
Dash each artificial sweetener & pepper
2 c. lettuce
Parsley sprigs to garnish

Combine all ingredients except lettuce and parsley in small bowl, toss well. Cover and marinate in refrigerator at least 2 hours or overnight. Divide evenly in half and serve each half over one cup of lettuce garnished with parsley. Serves 2. Single serving = 4 ounces protein, 1 cup salad, 1 teaspoon oil.

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