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Sparked with a lemony dressing this main dish salad is as easy as 1, 2, 3 when you use sliced deli roast beef or leftover barbecued steak. Best served chilled.

2 cups penne pasta
1 lb deli Roast Beef, thickly sliced
1 green or red pepper, cut in narrow strips
1/3 cup olive oil
¼ cup lemon juice
1 tbsp Dijon Mustard
4 tsp Italian seasoning
½ tsp EACH salt and pepper

Cook the pasta according to package directions; drain and rinse well with cold water. Cut the beef in narrow strips and mix with peppers and pasta in a large bowl. Mix oil, lemon juice, mustard, Italian seasoning, salt and pepper together; pour over salad and toss. Chill until serving time. Garnish with green or black olives, if desired.
Makes 4 servings.

TIP: If Italian seasoning isn't available use 2 tsp each dried oregano and thyme. For a lower fat dressing use ¼ cup (50 mL) oil and add 2 tbsp chicken stock or water.

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