Sliced Beef And Arugula Salad With Green Olive And Raisin Salsa

Name: Sliced Beef And Arugula Salad With Green Olive And Raisin Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 handful fresh wild arugula leaves; 10 servings Sliced beef and arugula salad with; 10 servings black pepper; 2 teaspoons capers, rinsed and gently; 1 small handful fresh flat-leaf; 8 8–10 green olives, pitted and sliced; 10 servings drizzle of olive oil; 10 servings parsley, finely chopped; 175 grams 6oz thinly sliced pastrami or; 1 handful plump dark raisins; 10 servings other cooked beef from the deli; 1 serving in a shallow bowl. Spoon the salsa over the top, and serve at room temperature. Top the salad with some freshly shaved Parmesan cheese, if you wish; 10 servings green olive and raisin salsa; 10 servings To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with; 10 servings salt and pepper. Arrange the arugula and pastrami; 10 servings sea salt and freshly ground

Sliced Beef And Arugula Salad With Green Olive And Raisin Salsan is a gluten free, dairy free, and primal main course. One serving contains 608 calories, 34g of protein, and 49g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of salt and pepper. arrange the arugulan and pastrami, sea salt, to make the salsa: in a bowl, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

1handful

fresh wild arugula leaves 10servings

Sliced beef and arugula salad with 10servings

black pepper 2teaspoons

capers, rinsed and gently 1small handful

fresh flat-leaf 8

8–10 green olives, pitted and sliced 10servings

drizzle of olive oil 10servings

parsley, finely chopped 175grams

6oz thinly sliced pastrami or 1handful

plump dark raisins 10servings

other cooked beef from the deli 1serving

in a shallow bowl. Spoon the salsa over the top, and serve at room temperature. Top the salad with some freshly shaved Parmesan cheese, if you wish 10servings

green olive and raisin salsa 10servings

To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with 10servings

salt and pepper. Arrange the arugula and pastrami 10servings

sea salt and freshly ground

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.