3/4 c Pace Picante Sauce
2 tb Olive oil
2 tb Balsamic vinegar
-OR 1 tb Red wine vinegar
1/2 ts Dried oregano, crushed
1 Garlic clove, minced
3/4 lb Deli roast beef, sliced
-1/4″ thick, cut into short, -thin strips 1 md Tomato, seeded and diced
1 md Cucumber, cut lengthwise
-into quarters, seeded and -thinly sliced 1 md Red or green bell pepper,
-or 1/2 each, cut into -short, thin strips 1 c Thinly sliced celery
1 c Short, thin red onion strips
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 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional Pace Picante Sauce.