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Angel Beef Salad
Angel Beef Salad
A bed of crunchy romaine topped with pesto-marinated angel hair pasta, thinly-sliced roast beef, red bell peppers and sun-dried tomatoes.
Yield: 24 servings
Pesto Dressing: 
1. Combine oil, basil, pine nuts, garlic and salt in container of food processor; process until almost smooth. Add Parmesan cheese; process to mix thoroughly.
Olive oil2 2/3 cups
Fresh basil leaves18 ounces
Pine nuts (pignolia), toasted6 ounces
Garlic cloves8 large
Salt1 teaspoon
Parmesan cheese, grated12 ounces
2. Toss pasta with Pesto Dressing to coat thoroughly.
Angel hair pasta, cooked and drained7 1/2 pounds
3. For each serving: Arrange 2 lettuce leaves on plate; portion 1-1/4 cups pasta mixture on lettuce. Arrange 3 ounces beef and 2 ounces pepper slices on plate.

Garnish with 2 olives, 1/2 ounce Parmesan cheese and 1/4 ounce tomato strips. Sprinkle with parsley.
Romaine lettuce48 leaves
Roast beef, thinly sliced4 1/2 pounds
Red bell pepper, sliced3 pounds
Small whole ripe olives48
Parmesan cheese, shaved12 ounces
Marinated sun-dried tomatoes, drained, cut into thin strips6 ounces
Parsley, chopped as needed

Nutrition information per serving: 1128 calories; 48 g fat(12 g saturated fat; 26 g monounsaturated fat); 90 mg cholesterol; 733 mg sodium; 116 g carbohydrate; 8.0 g fiber; 56 g protein; 25.7 mg niacin; 0.9 mg vitamin B6; 3.4 mg vitamin B12; 9.3 mg iron; 128.5 mg selenium; 9.9 mg zinc; 129.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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