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Beef and Pasta Salad Vinaigrette Recipe

Beef and Pasta Salad Vinaigrette Recipe

4 servings



12 ounces beef flank steak, broiled or grilled to medium doneness

2 medium tomatoes, cut into wedges

3/4 cup each: sliced zucchini, green bell pepper

1/2 cup each: sliced carrot, red onion

3 cups rotini, cooked, room temperature

Lettuce leaves, as garnish


Mixed Herb Vinaigrette:

1/3 cup each: red wine vinegar, reduced-sodium beef broth or water

1 tablespoon olive oil

2 teaspoons each: sugar, Dijon mustard, minced garlic

1 teaspoon crushed mustard seeds

1 tablespoon each: finely chopped fresh or 1/2 teaspoon dried marjoram, tarragon, and thyme leaves

1/2 teaspoon each: salt, pepper


Slice flank steak into very thin slices, cutting diagonally across the grain. Combine flank steak and remaining ingredients, except lettuce, and toss. Serve on lettuce-lined plates.


Mixed Herb Vinaigrette:

Mix all ingredients.

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