Peppery Cream Cheese Salad with Beef


  • 1 pound peppered pastrami or peppered beef
  • 1 package 4 oz. cream cheese
  • 2 tsps. finely grated orange peel
  • 1 cup seedless grapes, sliced in half
  • 6 cups salad greens, torn
  • 3/4 cups sliced almonds, roasted
  • 1/8 teaspoon each black and cayenne pepper, mixed
  • 1 egg yolks
  • 1 tablespoon REGINA White Wine Vinegar
  • 1/2 teaspoon salt
  • 1/3 cup extra virgin olive oil
  • 1/4 cup orange juice


Chill cream cheese and cut into small cubes. Press grated orange rind and pepper mixture on all sides. Return to refrigerator. Roll up strips of meat into tight spirals.

Combine egg yolk, orange juice, vinegar and salt into blender. Blend on medium adding oil until creamy. Toss salad greenswith dressing, place grapes, cheese cubes and beef roll ups alternating on top. Serve.
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