Beef salad ole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pace Picante Sauce |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Balsamic vinegar OR |
| 1 | tablespoon | Red wine vinegar |
| ½ | teaspoon | Dried oregano, crushed |
| 1 | Garlic clove, minced | |
| ¾ | pounds | Deli roast beef, sliced 1/4\" thick, cut into short, thin strips |
| 1 | medium | Tomato, seeded and diced |
| 1 | medium | Cucumber, cut lengthwise into quarters, seeded and thinly sliced |
| 1 | medium | Red or green bell pepper, or 1/2 each, cut into short, thin strips |
| 1 | cup | Thinly sliced celery |
| 1 | cup | Short, thin red onion strips |
Directions
Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional Pace Picante Sauce.