1 ½ pounds (15 to 17 slices) Sadler’s Smokehouse

   Beef Brisket, sliced crosswise into ¼ inch strips

5 cups romaine lettuce, cut into 1 inch pieces

4 cups mixed field greens

2 medium tomatoes, diced ½ inch

1 small red onion, sliced ¼ inch

½ cup yellow corn, cooked

½ cup dressing, vinaigrette, ranch, or southwest

 

 

Servings: 6

Prep Time: 20 minutes; Total Time: 20 minutes

In a large bowl, mix together romaine, field greens, tomato, onion, and corn. Place in individual salad bowls and top with sliced brisket.