Beef Salad Ole

Recipe Ingredients

3/4 cup	177ml	Pace picante sauce
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Balsamic vinegar - or
1 tablespoon	15ml	Red wine vinegar
1/2 teaspoon	2.5ml	Dried oregano - crushed
1		Garlic clove - minced
3/4 lb	340g / 11oz	Deli roast beef - sliced
1		-- cut into short, thin strips
1		Tomato - seeded and diced (medium)
1		Cucumber - cut lengthwise (medium)
		Quarters - seeded and
		Sliced
1		Red or green bell pepper - or 1/2 each, cut (medium) into thin strips
1 cup	110g / 3.9oz	Thinly sliced celery
1 cup	62g / 2.2oz	Short - thin red onion strip

Recipe Instructions

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.

Source:
Mrs. Leslie Hawker

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