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Source: America's Favorite Food Associations

Gingered Beef and Olive Salad
A perfect salad idea for a large dinner party.
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Serves: 24
Prep Time: 20 minutes
Cook Time: 0 minutes
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1 2/3 cups teriyaki sauce
2/3 cup ground ginger
2 1/2 teaspoons garlic powder
4 pounds (+8 ounces) sirloin steak
4 cups olive oil
3 cups rice vinegar
1 cup chopped parsley
1 cup chopped fresh chives
1/2 cup sweet pickles, chopped
12 anchovy fillets
8 garlic cloves
2 tablespoons (+2 teaspoons) curry powder
to taste salt
to taste pepper
3 pounds (+6 ounces) bibb lettuce, torn
1 pound (+2 ounces) spinach leaves, torn
6 pounds orange, peeled and segmented
3 pounds jicama, cut into bite-sized strips
3 pounds olives
6 cups red onion, cut into half-circle strips




Combine teriyaki sauce, ginger and garlic powder in a bowl. Add steak to sauce and marinate 30 minutes; drain.
Coat saute pan with vegetable spray. Stir-fry steak in pan.
In processor or blender, whirl until almost smooth the oil, vinegar, parsley, chives, pickles, anchovies, garlic, curry, salt and pepper.
Mix together Bibb and spinach leaves in a bowl.
For each serving: portion 3 cups of lettuce leaves on dinner plate. Sprinkle on and add in layers to each plate: 3 oz. beef strips 4 oz. (3/4 cup) orange segments 2 oz. (1/3 cup) jicama 2 oz. ( 1/2 cup) California Ripe Olives 3/4 oz. (1/4 cup) red onion.
Serve with or pour on 1/3 cup dressing.


Notes:
Ingredients #5-20 are for the dressing.

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