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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 7 |
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This hearty luncheon salad is a great way to use up leftover steak, says Amanda Prestigiacomo of Seabrook, Texas. Pepper strips give the chilled medley color while store-bought Italian dressing makes assembly a breeze. Ingredients:
1-1/2 cups thinly sliced cooked beef ribeye steak (1/2 pound) |
1 small green pepper, julienned |
1 small sweet yellow pepper, julienned |
1 small sweet orange pepper, julienned |
1 small sweet red pepper, julienned |
1 can (6 ounces) pitted ripe olives, drained |
1/3 cup prepared italian salad dressing |
Directions:
1. In a large bowl, combine the steak, peppers and olives. Drizzle with salad dressing; toss to coat. Yield: 7 servings.
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