|
Food Safety Tips
Try to plan just the right amount of food to take.
If there leftovers, throw them out unless you can safely keep them chilled.
Any leftovers that have set out for a hour or more throw out.
Foods need to be already cold when placed in a cooler. Pack foods right out of
the refrigerator.
Try to have a separate cooler for drinks.
Try to eat take out chicken or beef within 2 hours of purchase. |
|
Marinated Beef Slices with Mustard Vinaigrette
1 lb. roast beef cooked and cut into thin slices
1/2 C. fresh minced parsley
1 medium cucumber quartered and sliced
3 tomatoes peeled, seeded and diced
6 - 8 scallions sliced
2 C. olive oil
1/2 C. white vinegar
1/3 C. Dijon mustard
salt and pepper to taste
In a large mixing bowl combine the beef, parsley, cucumber, tomatoes and
scallion.
In the food processor combine the oil, vinegar and mustard until well combined.
Pour over the beef mixture toss to combine. Season with salt and pepper. Chill.
Serve on shredded lettuce.
|
|
