Marinated Beef and Walnut Salad

1 cup large pieces walnuts
1 tsp salad oil
1/2 tsp marjoram, crumbled
1/4 tsp seasoned salt
1/3 cup chili sauce
1/4 cup garlic flavor red wine vinegar
1 tsp Dijon mustard
1 cup (8 oz) thinly-sliced cooked beef strips
1 cup sliced fresh mushrooms
2 tbs pimiento strips
1 head iceberg lettuce
Horseradish Cream

Spread walnuts in shallow pan. Bake in 350F oven about 10 minutes, stirring several times. Toss with oil, marjoram and seasoned salt; set aside to cool. Combine chili sauce with vinegar and mustard; mix well. Pour over beef, mushrooms and pimiento strips; refrigerate up to 2 hours.

At serving time, line individual serving plates with lettuce leaves. Shred remaining lettuce and arrange over leaves. Portion beef mixture over lettuce. Sprinkle with seasoned walnuts nuts. Serve with Horseradish Cream, if desired.

Makes 4 servings.

Horseradish Cream:
Combine 1/2 cup dairy sour cream and 1 tbs prepared horseradish; mix well and chill.

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Cajun Country -- New Iberia, Louisiana