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TENDERLOIN SALAD
2 cup cooked pasta, wagonwheel or other shaped
1 cup cold leftover lean sirloin, cut into 1-1/2 x 1/2 inch strips
3/4 onion, very thinly sliced
3/4 green bell pepper, very thinly sliced
2/3 cup barbecue sauce, low sodium
2 tbsp. plus 2 tsp. Dijon mustard
2 cup red leaf lettuce
2 cup green leaf lettuce
1-1/4 large tomatoes, sliced
Combine the pasta, beef, onion and green pepper in a salad bowl.
Mix the barbecue sauce and mustard together in a separate bowl;
add to the salad. Serve the salad over the mixed greens. Garnish
with tomatoes. Makes 4 to 6 servings.
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Steak 02