Orecchiette Salad With Roast Beef Food

ROAST BEEF SALAD

Roast Beef Salad image

Make and share this Roast Beef Salad recipe from Food.com.

Provided by The Range Rover

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups of cold cooked london broil beef or 4 cups flank steaks, thinly sliced and julienned
1 small red onion, thinly sliced
6 sun-dried tomatoes, julienned
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons sesame oil or 2 tablespoons additional olive oil
2 teaspoons prepared horseradish
1/4 teaspoon salt
fresh ground black pepper

Steps:

Mix the beef,onion,and tomatoes in a large bowl.
I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.

Nutrition Facts : Calories 119.9, Fat 10.3, SaturatedFat 1.4, Sodium 220.5, Carbohydrate 6.3, Fiber 0.8, Sugar 4.5, Protein 0.7

ORECCHIETTE WITH HOT SAUSAGE AND ROASTED RED & YELLOW PEPPER

Orecchiette With Hot Sausage and Roasted Red & Yellow Pepper image

Freshly roasted peppers give this dish a smoky taste, if you want, you can substitute bottled red peppers, but it won't taste the same!! To skin the peppers char them and then cover tightly with plastic wrap or put them in closed brown paper bags - this wil produce steam and make the skins come off easily.

Provided by Manami

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
1 -2 garlic clove, sliced garlic into nice size pieces
kosher salt
fresh ground black pepper
crushed red pepper flakes (optional)
1 lb conchiglette pasta or 1 lb orzo pasta
2 teaspoons olive oil
1 lb hot Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated parmesan cheese
cheese, for serving

Steps:

Heat broiler.
Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
Transfer to a large bowl.
Cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
Using a paper towel, rub off pepper skins, reserving any juices in bowl.
Thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
Drain, reserving 1/2 cup pasta water.
Meanwhile, heat oil in a large skillet over medium heat.
Add garlic until it turns golden (50 seconds).
Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
Add roasted peppers; cook until heated through.
Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan.
Season with salt and pepper.
Toss to combine.
Serve with a robust wine, a loaf of Italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).

Nutrition Facts : Calories 622.5, Fat 27.1, SaturatedFat 9.8, Cholesterol 53.1, Sodium 1017.6, Carbohydrate 66.3, Fiber 3.8, Sugar 3.7, Protein 27.5

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