Marinated Beef and Garden Vegetable Salad
- In a medium mixing bowl combine the tomatoes, beef or pork, Edam or Gouda cheese, onion, and green or yellow pepper. Set aside.
- For dressing, in a screw-top jar combine the olive oil, wine vinegar, mayonnaise, basil, garlic, salt, and pepper. Cover and shake well. Pour over vegetable mixture. Toss lightly to coat. Cover and let stand at room temperature 1 hour, stirring occasionally. (Or, cover and chill for 4 to 24 hours, stirring occasionally. Before serving, let stand at room temperature 30 minutes.)
- To serve, line 2 individual plates with lettuce. Using a slotted spoon, spoon vegetable mixture atop. Sprinkle with nuts. Serves 2
From the Test Kitchen
Complement this Italian-style salad with slices of Italian bread or cracker-like breadsticks.
Marinated Beef, Pasta and Garden Vegetable Salad:
Prepare Marinated Beef and Garden Vegetable Salad as directed above, except cook 1/2 cup corkscrew, medium shell, or rope macaroni according to package directions. Drain. Rinse with cold water; drain well. Add pasta to vegetable mixture before adding dressing. Omit chilling option. Serve as above.
Nutritional Information: Same as Marinated Beef and Garden Vegetable Salad, except: 523 calories, 31 g protein, 33 g carbohydrate, 767 mg potassium
Nutrition Facts (Marinated Beef and Garden Vegetable Salad)
- Per serving:
- 418 kcal ,
- 31 g fat
- (9 g sat. fat ,
- 70 mg chol. ,
- 413 mg sodium ,
- 11 g carb. ,
- 27 g pro.