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Beef and Pepper Medley

For a meaty dish that packs as much visual punch as it does flavor, try this refreshing salad. Colorful peppers and onion add crunch, and the dressing is tangy. I created the recipe myself. -Dean Schrock, Jacksonville, Florida

10-12 ServingsPrep: 20 min. + chilling Bake: 1-1/2 hours

Ingredients

2 tablespoons garlic powder
2 tablespoons cracked black pepper
1 eye of round beef roast (about 4 pounds)
2 large green peppers, julienned
2 large sweet red peppers, julienned
2 large sweet onions, cut into thin wedges
DRESSING:
2/3 teaspoon olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Directions

Combine garlic powder and pepper; rub over all sides of roast. Place
on a rack in a shallow roasting pan. Preheat oven to 500°.
Place roast in oven and reduce heat to 350°. Bake for 1-1/2 to 2
hours or until meat reaches desired doneness. Chill for 30-40
minutes or until meat is cool enough to handle.
Cut into 3-in. x 1/4-in. x 1/4-in. strips. Place in a large salad
bowl; add peppers and onions.
In a jar with tight-fitting lid, combine dressing ingredients ; cover
and shake well. Pour over salad; toss to coat. Cover and refrigerate

2 of 2

Beef and Pepper Medley (continued)

Directions (continued)

over night. Serve cold. Yield: 10-12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 210 calories, 6 g fat (2 g saturated fat), 69 mg cholesterol, 226 mg sodium, 9 g carbohydrate, 2 g fiber, 30 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.