Recipe - Beef Salad Ole

Three fourths cup Pace Picante Sauce
2 tablespoon Olive oil
2 tablespoon Balsamic vinegar
OR
1 tablespoon Red wine vinegar
One half teaspoon Dried oregano, crushed
1 Garlic clove, minced
Three fourths pound Deli roast beef, cut or sliced up
1/4" thick, cut into short,
thin strips
1 md Tomato, seeded and minced
1 md Cucumber, cut lengthwise
into quarters, seeded and
thinly cut or sliced up
1 md Red or green bell pepper,
or One half each, cut into
short, thin strips
1 cup Thinly cut or sliced up 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini