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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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 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:
1. Combine garlic powder and pepper; rub over all sides of roast. Place on a rack in a shallow roasting pan. Preheat oven to 500°.
2. 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.
3. Cut into 3-in. x 1/4-in. x 1/4-in. strips. Place in a large salad bowl; add peppers and onions.
4. In a jar with tight-fitting lid, combine dressing ingredients ; cover and shake well. Pour over salad; toss to coat. Cover and refrigerate over night. Serve cold. Yield: 10-12 servings.
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