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I was looking for a salad recipe to use leftover flank steak. This not only fit the bill, it is a really nice departure from the usual salad! Watch the walnuts in the oil carefully; mine were golden in less than a minute at 350. I halved the recipe and they were two *very* generous portions. This salad is very pretty and tastes as good as it looks! (And only one change to make it gluten-free: I used San-J Wheat-Free Tamari Soy Sauce) Thanks Mean Chef!

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GinnyP March 22, 2003

There is a serious problem in the proportions with this recipe -- you need to make twice as many walnuts as directed!!! Otherwise --as soon as you sample one you will find half of them gone before the salad is finished. This is truly a delicious blend of flavors and textures, and is as beautiful as it is delectable. Ginny's tip about the time on the walnuts is well-taken. Mine were also done quickly -- in about 2 minutes.

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moxie April 27, 2003

Wow, what a tasty way to serve beef tenderloin, or can use left over steak or roast just as well. The sweet and savory walnuts were especially nice touch, and as mentioned before, they only take less than a minute to turn amber. I made more dressing as that is what really makes this salad, it can easily be doubled or tripled. I did leave canola oil out though, and added 2 tbs sugar. Also, I would leave the beef to marinade in the dressing over night, if possible. It gets even better. After all these alterations this truly was a 5 star recipe, for us.

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rosslare April 05, 2010

this was wonderful. Made it with leftover roast beef and truly loved the sweet and tangy tastes..not your every day beef salad :)

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MarraMamba February 11, 2008

Delicious! I served this on shredded cabbage only and everyone was clamoring for more. Thanks Mean Chef

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Miraklegirl May 11, 2003
Sweet and Tangy Beef Salad