Ingredients
- 1 garlic clove
- 1 tomato
- 325 gr deli roast beef
- 180 ml pace picante sauce
- 120 gr short
- 100 gr thinly celery (sliced)
- 30 ml balsamic vinegar
- 30 ml olive oil
- 16 ml wine vinegar (red)
- 1 gr oregano (dried)
- 1 slice cucumber
Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag. Close bag securely; chill at least 1 hour or up to dozen hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional Pace Picante Sauce.
