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PENNESAVER BEEF SALAD




Source of Recipe


New York Beef Industry Council, Inc


Recipe Introduction


1999 Beef Cook-Off Recipes
Winner in the Prepared Beef Category




List of Ingredients




1 1/2 cups penne pasta
12 ounces deli roast beef, sliced 1/4 inch thick, well done
1 bunch green onions, cleaned and trimmed, divided
1 ripe mango, peeled and diced
1/2 cup cashew halves
2/3 cup coleslaw dressing or more
salt and pepper to taste


Recipe



Cook penne according to directions. Drain, rinse under cold water and drain thoroughly. While pasta is cooking, finely julienne the beef. Cut into 1" lengths. Place in a mixing bowl with sliced white part of green onions, mango and cashews. Add pasta and toss. Add as much dressing as desired. Toss again. Season to taste. May be served cold or hot. For hot salad, heat in microwave on HIGH, loosely covered, 5-6 minutes, stirring once. Garnish with the green part of onions, scissored.

4 servings