Ingredients
1 1/2 lb bison sirloin, or similar tender cut
1 1/2 lb penne pasta (dry weight)
2 zucchini squash, diced
1 sweet red pepper, diced
1 green pepper, diced
6 green onions, chopped
4 stalks celery, diced
1/3 C fresh parsley, finely chopped
1 Jalapeño pepper, diced finely
1 large bunch broccoli
1 small cauliflower
1/3 C pitted and split black olives (optional)
3 3 oz feta cheese, crumbled (optional)
Dressing
1/3 cup canola oil
1/3 cup red wine vinegar
3 T lemon juice
2 T sugar
2 t dry mustard
1 t Mrs. Dash seasoning blend or similar
1 1/2 T salt
1/2 t olive oil
Directions
1 - Barbecue bison to desired doneness and cool in the refrigerator. Once cool, cut steak into very thin slices and set aside.
2 - Boil pasta in at least 6 quarts of water until barely tender.
3 - Drain and rinse under cold water from the faucet. Set aside after completely cooled. Toss occasionally until totally drained.
3 - Cut the broccoli and cauliflower into bite size florets. Bring 4 quarts of water to a boil. Add the broccoli and cauliflower florets, cover and blanch for 2 minutes and drain immediately.
Cool in another pot of very cold water.
4 - Drain broccoli and cauliflower again and combine with other ingredients.
5 - Add salad dressing ingredients to a shaker bottle. Shake for about a minute before pouring over salad. Toss and serve.