Beef Salad Ole

Beef Salad Ole

3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons balsamic vinegar OR 1 tablespoon red wine vinegar
1/2 teaspoons dried oregano, crushed
1 garlic clove, minced
3/4 pound 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 picante sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of 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 picante sauce.

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