Catelli Bistro Beef And Broccoli Salad Food

CATELLI BISTRO BEEF AND BROCCOLI SALAD RECIPE

Catelli Bistro Beef and Broccoli Salad Recipe image

This is the ultimate broccoli salad you've been looking for. Cooked with fun rotini pasta and topped with flavorful steak. Simply delicious.

Provided by Ryan Rhodes

Categories Salad

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

375 g (1 package) Catelli Bistro® Tri-Colour Rotini
4 cups small broccoli florets
1 cup thawed frozen shelled edamame
½ cup teriyaki sauce
¼ cup rice wine vinegar
¼ cup Vegetable Oil
2 tsp honey
2 cloves minced garlic
¼ tsp freshly ground pepper
8 oz grilled, thinly sliced steak
2 sliced diagonally Green Onions
1 tsp toasted Sesame seeds

Steps:

Cook pasta according to package directions. Add broccoli to pot in last 4 minutes of cooking time. Drain and rinse under cold water; transfer to large bowl. Add edamame; toss well.
Whisk together teriyaki sauce, vinegar, vegetable oil, honey, garlic and pepper; reserve 2 tbsp (30 mL) dressing. Drizzle remaining dressing over pasta mixture; toss to coat well.
Transfer to serving platter. Top with sliced steak; drizzle with reserved dressing. Sprinkle with green onions and sesame seeds.

Nutrition Facts : Carbohydrate 57.67g, Cholesterol 23.44mg, Fat 18.00g, Fiber 3.61g, Protein 21.27g, SaturatedFat 3.53g, ServingSize 6.00, Sodium 949.38mg, Sugar 0.00, UnsaturatedFat 10.03g

CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD

Catelli Bistro Grilled Portobello and Spinach Pasta Salad image

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Provided by Catelli®

Categories Trusted Brands: Recipes and Tips Catelli®

Time 1h5m

Yield 6

Number Of Ingredients 18

Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Penne
1 cup chopped asparagus
3 portobello mushroom caps, gills removed
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups baby spinach
½ cup thinly sliced red onion
½ cup sliced sun-dried tomatoes, drained (packed in oil)
½ cup crumbled goat cheese
2 tablespoons chopped fresh basil
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 53.6 g, Cholesterol 9.2 mg, Fat 20.7 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 7.4 g

BEEF AND BROCCOLI SALAD

Beef and Broccoli Salad image

A cold meal based on the popular beef and broccoli dish in Chinese restaurants without the rice, and a lot more veges.

Provided by KelBel

Categories Salad Dressings

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces beef tenderloin steaks, 1-inch thick
2 cups broccoli florets
8 ounces mixed baby greens
1 red bell pepper, seeded and sliced
4 scallions, sliced
1 cup pea pods
1 cup carrot, shredded
1/4 cup Chinese duck sauce, sauce
1 inch gingerroot, minced
1 lime, juice of
2 tablespoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
2 tablespoons dark sesame oil

Steps:

Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side. Remove meat and let stand 10 minutes.
In a pan, bring 1-inch of water to a boil. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. Drain broccoli in colander and run cold water over it to cool.
Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens.
Combine duck sauce with ginger, lime juice, vinegar, crushed pepper flakes. Whisk in oils.
Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.