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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
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (67%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 1421.6mg||49 %|
|Potassium 298.8mg||8 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.3g|
|Protein 3.1g||4 %|
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Calories per serving: 163
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