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Deli Vegetable and Beef Salad
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-
Prep
20
min
-
Total
20
min
-
Ingredients
6
-
Servings
5
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Ingredients
-
6
oz. (2 cups) uncooked rotini (spiral pasta)
-
1
pint (2 cups) marinated Italian broccoli and cauliflower salad (from deli)
-
8
oz. sliced cooked roast beef (from deli), cut into 3/4-inch strips
-
1/2
cup sliced oil and herb-packed sun-dried tomatoes with 1 tablespoon liquid
-
1/2
cup sliced olives (from deli)
-
4
cups purchased torn mixed salad greens or spring greens blend
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Steps
-
1
Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
-
2
Meanwhile, in large bowl, combine all remaining ingredients except mixed greens.
-
3
Add rotini to salad; toss to coat. If desired, add additional liquid from tomatoes or a small amount of olive oil. Serve over mixed greens.
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-
Medium pasta shells or gemelli, twin short noodles twisted together, can be used in place of the rotini.
-
Pastrami in place of roast beef gives the salad a peppery bite.
-
For a warm bread accompaniment, bake Pillsbury™ Refrigerated Breadsticks. And, for a refreshing beverage, try white grape juice.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 315
- Calories from Fat
- 155
- Total Fat
- 17g
- 26%
- Cholesterol
- 25mg
- 8%
- Sodium
- 1160mg
- 48%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 7g
- Protein
- 15g
- Vitamin A
- 36%
- 36%
- Vitamin C
- 68%
- 68%
- Calcium
- 8%
- 8%
- Iron
- 18%
- 18%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Lean Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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