Pineapple Beef Salad


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Is it a salad, a meal, or both

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Necedah, WI

Time needed

20 min preparation

Serving Size / Yield

4 servings


  • 1/3 C Vinegar
  • 1/3 C Salad oil
  • 2 Tbs Chopped green onion
  • 2 Tbs Snipped parsley
  • 1 tsp Dry mustard
  • 1/4 tsp Salt
  • 1/4 tsp Dried tarragon (crushed)
  • 1 1/2 C Stew Meat Mix*, thawed
  • 3 C Torn mixed salad greens
  • 15 1/4 oz Can pineapple chunks (drained)
  • 3 Tomatoes (cut into wedges)
  • 1 Green pepper (cut into strips)

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For marinade, in a small mixing bowl, combine vinegar, oil, chopped onion, parsley, dry mustard, salt, and tarragon.
Pour marinade over beef in a medium size mixing bowl. Sprinkle with a little salt and pepper. Apply sealant over bowl and marinate for several hours in the refrigerator, turning container frequently.
To serve, drain beef, reserving marinade. Place salad greens in a large salad bowl. Top with beef, pineapple, tomatoes, and green pepper, pour marinade over all. Toss lightly

*Stew Meat Mix, Meat Broth recipe located in this program

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