Deli Beef and Veggie Salad

Adapt this recipe to suit the meat you have on hand: leftover roast beef, grilled steak, roasted chicken breasts or even pan-fried pork chops can be sliced and tossed with this easy-mix salad.

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Servings 4

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ingredients 6
Prep Time 25 min
Total Time 25 min

Ingredients

12: oz. thinly sliced roast beef (from deli), cut into 1/2- inch strips

1/3: cup purchased zesty Italian salad dressing

2: cups thinly sliced carrots

2: cups (6 oz.) fresh snow pea pods, cut in half diagonally

1: small cucumber, sliced

1: small tomato, cut into wedges, if desired

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Directions

1 Place roast beef in large serving bowl. Pour dressing over beef; mix well. Let stand 10 minutes to marinate.
2 In medium saucepan, bring 4 cups water to a boil. Add carrots; return to a boil. Boil 2 minutes. Add pea pods; cook an additional minute.
3 Drain vegetables; immediately plunge into ice water to chill. Drain thoroughly; place vegetables in bowl with beef mixture. Add cucumber; toss lightly. Garnish with tomato wedges.