Beef, Pasta & Artichoke Salad with Balsamic Vinaigrette

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 8 servings

Ingredients

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds)

4 cups uncooked tri-colored corkscrew pasta, cooked

1 can (14 ounces) quartered artichoke hearts, drained

1 large red bell pepper, cut into thin strips

1 cup small pitted ripe olives (optional)

2 Tbs thinly sliced fresh basil

1/2 cup prepared balsamic vinaigrette

Directions

Place beef steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Remove; let stand 10 minutes. Cut steak lengthwise in half, then crosswise into thin slices.

Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in large bowl. Add vinaigrette; toss. Cover and refrigerate at least 2 hours.

Nutrition facts

Serving Size 1 serving

Calories 305

Calories from Fat 94 (31%)

% Daily Value*

16%Total Fat 10g

15%Saturated Fat 2.9g

Polyunsaturated Fat 0.6g

Monounsaturated Fat 4g

19%Cholesterol 57mg

10%Sodium 247mg

16%Potassium 558mg

10%Total Carbohydrate 29g

17%Dietary Fiber 4.2g

Sugars 1g

Sugar Alcohols 0g

48%Protein 24g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath