Provided courtesy of the North Dakota Beef Commission. Click here to view more great beef tips and recipes.
3 cups (approx. 1 lb.) cooked, thinly sliced roast beef
1/3 cup each of green, red and yellow bell peppers
1 cup sliced fresh zucchini
1 cup chopped fresh cauliflower
1 cup shredded carrots
1 cup button mushrooms
1 cup chopped celery
1 cup sliced black olives
1 cup chopped broccoli
1 cup cherry tomatoes
1/3 cup ketchup
1/3 cup red wine vinegar
1/3 cup water
1 package Italian dressing mix
Cut thinly sliced roast beef into strips and then cut strips into 1⁄2 inch pieces. Place in a 2
gallon plastic bag (preferably with a zipper closing). Add all vegetables to the beef in the
bag. Combine dressing ingredients in a cruet or bowl and blend together well. Pour dressing
over vegetables and beef, close bag securely, and shake to mix all ingredients with
Serve in a salad bowl lined with red leaf lettuce.
For a complete meal, add your favorite hard roll or bread and fruit.
Recipe courtesy of the North Dakota Beef Commission, 4023 State Street, Bismarck, ND