Free Medical Articles

Ingredients
1 tablespoon polyunsaturated margarine (salt reduced) 200 g button mushrooms, sliced 1 tablespoon lemon juice 500 g lean roast beef, cut into strips 6 shallots, finely chopped 2 tablespoons Chopped fresh coriander 1 cup (250 g) low fat unflavoured yoghurt Freshly ground black pepper

Instructions
Make this wonderful summer salad from leftover roast beef. For an attractive presentation you might like to serve the salad in lettuce cups garnished with sprigs of coriander. Serves 6 1. Heat margarine in a non-stick frypan and cook mushrooms with lemon juice for 4-5 minutes. Drain and set aside to cool. 2. Combine mushrooms, beef, shallots and coriander. Add yoghurt and toss lightly to combine. Season to taste with pepper. 761 kilo joules (183 calories) per serve Medium Fat 7.3 g Low Cholesterol 58 mg Low Fibre 1.2 g Low Sodium 107 mg