COLEMAN SALAD COLORADO

Ingredients

• 1 pound COLEMAN top sirloin steak, cut in strips
• 1/2 pound fresh green beans
• 1 cup fusselli pasta, cooked
• 1 medium zucchini and yellow summer squash, thinly sliced
• 1 teaspoon dried dill
• 1 2 ounce jar roasted red bell pepper
• Marinade and dressing:
• 1/4 cup red wine vinager
• 3/4 cup olive oil
• 1 tablespoon dijon mustard
• salt and pepper

Preparation

In a self-sealing bag, marinade beef strips in 1/2 cup of marinade. Store meat in the refrigerator until ready to cook. Place green beans and zucchini in glass dish. Cover and microwave on medium-high power for 8-10 minutes or until tender. Cool under cold water. Toss pasta and vegetables together. Sprinkle with dill.

Drain beef strips and discard marinade. Stir-fry 4-5 minutes or until desired doneness is achieved. Drain. Spoon beef over vegetables. Top with roasted red peppers. Add additional salad dressing. Makes 5 servings. Prep Time: 15 minutes.

Per serving: 486.7 Calories; 35.2g Fat(64% calories from fat);20.9g Protein; 22.6gCarbohydrate; 58mg Cholesterol; 196mg Sodium. Exchanges: 1 Grain(starch); 2 1/2 Lean Meat; 1 Vegetable; 5 1/2 Fat.

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