Beef Salad Ole Recipe

• 3/4 c. Pace Picante Sauce
• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. Balsamic vinegar Or possibly
• 1 Tbsp. Red wine vinegar
• 1/2 tsp Dry oregano, crushed
• 1 x Garlic clove, chopped
• 3/4 lb Deli roast beef, sliced 1/4" thick, cut into short, thin strips
• 1 med Tomato, seeded and diced
• 1 med Cucumber, cut lengthwise into quarters, seeded and thinly sliced
• 1 med Red or possibly green bell pepper, or possibly 1/2 each, cut into short, thin strips
• 1 c. Thinly sliced celery
• 1 c. Short, thin red onion strips

1. Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well.
2. Place beef in plastic bag; pour half of Pace Picante Sauce mix into bag.
3. Close bag securely; refrigerateat least 1 hour or possibly up to 12 hrs.
4. Just before serving, arrange meat and vegetables on serving platter.
5. Pass remaining dressing and serve with additional Pace Picante Sauce.

extra virgin olive oil, balsamic vinegar, red wine vinegar, oregano, garlic, deli roast beef, tomato, cucumber, red, celery, short

Taken from cookeatshare.com/recipes/beef-salad-ole-82271 (may not work)