Beef salad ole

Yield: 4 servings

Measure 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 \N 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

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.

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