Gaucho Beef Salad Or Sandwich

1. Combine first seven ingredients in a bowl.

2. Combine the next seven ingredients in a jar and shake thoroughly.

3. Pour vinaigrette over salad, marinate in covered bowl in refrigerator for at least four hours.

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Nutrient	Quantity
Total fats	112.0627 g
Protein	19.6302 g
Carbohydrates	57.0793 g
Energy	1266.4446 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1566 g
Water	990.8756 g
Aspartic acid	2.2154 g
Calcium, Ca	352.0954 mg
Lutein + zeaxanthin	2532.225 g
Fiber, total dietary	13.5515 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	2249.0267 g
Niacin	5.9373 mg
Hydroxyproline	0.0463 g
Vitamin A, RAE	204.1713 g
Arginine	1.2494 g
Riboflavin	0.6546 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0008 g
Fatty acids, total saturated 20:1	0.3363 g
Glutamic acid	3.6557 g
Sodium, Na	3537.4156 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4176 g
Total lipid (fat)	112.0627 g
Manganese, Mn	1.3201 mg
Fructose	6.093 g
Proline	0.7262 g
Fatty acids, total saturated 16:0	13.0451 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0982 g
Sucrose	1.748 g
Choline, total	93.185 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0055 g
Fatty acids, total polyunsaturated 18:1 t	0.0812 g
Sugars, total	28.4089 g
Serine	0.7636 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	2.41 g
Fatty acids, total saturated 20:4 undifferentiated	0.0213 g
Vitamin B-6	1.7396 mg
Selenium, Se	12.3685 g
Ash	13.9558 g
Vitamin D	0.425 IU
Fatty acids, total saturated 18:1 undifferentiated	77.8567 g
Pantothenic acid	1.7611 mg
Phenylalanine	0.7727 g
Copper, Cu	0.7603 mg
Betaine	6.5201 mg
Thiamin	0.6194 mg
Retinol	0.85 g
Methionine	0.3665 g
Iron, Fe	6.9988 mg
Carbohydrate, by difference	57.0793 g
Phosphorus, P	368.7435 mg
Folate, total	141.293 g
Tocopherol, gamma	0.9153 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0004 g
Lycopene	0.0575 g
Alanine	0.9259 g
Cholesterol	27.625 mg
Valine	0.8204 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	11.2929 g
Glycine	0.7843 g
Carotene, alpha	152.3186 g
Glucose (dextrose)	7.1119 g
Fatty acids, total saturated 14:0	0.0666 g
Zinc, Zn	4.5992 mg
Isoleucine	0.7139 g
Fatty acids, total saturated 12:0	0.0132 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.054 g
Fatty acids, total polyunsaturated	12.4712 g
Fatty acids, total saturated 14:1	0.0102 g
Fatty acids, total polyunsaturated 17:1	0.152 g
Leucine	1.2447 g
Tocotrienol, alpha	0.0664 mg
Vitamin A, IU	4103.2969 IU
Folate, DFE	141.293 g
Tryptophan	0.2356 g
Vitamin C, total ascorbic acid	740.9663 mg
Phytosterols	336.4145 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.7172 g
Fatty acids, total saturated 20:0	0.4471 g
Tyrosine	0.5209 g
Vitamin B-12	1.173 g
Vitamin K (phylloquinone)	189.416 g
Fatty acids, total saturated	16.1746 g
Histidine	0.4874 g
Fatty acids, total monounsaturated	79.7743 g
Threonine	0.7715 g
Folate, food	141.293 g
Fatty acids, total polyunsaturated 17:0	0.0442 g
Fatty acids, total polyunsaturated 24:0	0.003 g
Cryptoxanthin, beta	266.6457 g
Vitamin E (alpha-tocopherol)	18.1 mg
Fatty acids, total trans	0.0812 g
Fatty acids, total trans-monoenoic	0.0812 g
Magnesium, Mg	138.6815 mg
Lysine	1.2937 g
Potassium, K	2073.5566 mg
Cystine	0.2394 g
Fluoride, F	133.9673 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	0.5 cup	954.72	0	108
Onion	1	64	14.944	0.16
black pepper	0 teaspoon	0.7216	0.1839	0.0094
Green Chilies	1 can	89.955	21.2744	0.4498
Garlic Clove	2	0	0	0
red pepper	0.25 cup	15	3.3038	0.165
green pepper	1	29.8	6.9136	0.2533
dijon mustard	2 teaspoons	0	0	0
red wine vinegar	3 tablespoons	8.493	0.1207	0
green olive	0.5 cup	0	0	0
roast beef	1.5 1/2	52.275	0	1.7382
dill pickle	3	51.48	10.3389	1.287
tabasco sauce	0	0	0	0