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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.0
  • Total Fat: 15.2 g
  • Cholesterol: 36.9 mg
  • Sodium: 507.3 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 13.9 g

View full nutritional breakdown of Eating Well Beef and Potato Salad With Smokey Chipotle calories by ingredient
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Eating Well Beef and Potato Salad With Smokey Chipotle

Submitted by: LSDALOIA

Introduction

From Eating Well Magazine March/April 2010. This salad is a standard -- served as an appetizer, amin dish, or taco filling. Serve it with lime wedges, warm tortillas, or tortilla chips (baked, please!). Omit the avocado and it's a German style salad. To make ahead, cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving. From Eating Well Magazine March/April 2010. This salad is a standard -- served as an appetizer, amin dish, or taco filling. Serve it with lime wedges, warm tortillas, or tortilla chips (baked, please!). Omit the avocado and it's a German style salad. To make ahead, cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving.
Number of Servings: 6

Ingredients

    12 oz stew beef (preferably from the chuck), cut into 1 inch cubes
    2 cloves garlic, chopped
    1 tsp salt
    3 medium boiling potatoes, peeled and cut into 1/4 inch pieces
    3 tbsp cider vinegar
    1 small red onion, cut into 1/4 inch pieces
    2 tbsp extra virgin olive oil
    2-3 tablespoons finely chopped canned chipotele chile in adobo sauce
    1 ripe medium avocado, cut into 1/4 inch pieces

Directions

1. Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic, and salt. when the water returns to a boil,reduce the heat, to medium-low. Skim off the foam that rises during the first frew minutes of simmering. Partially cover aned simmer until the meat is fall apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.

2. Add potatoes to the meat broth (if there is n't enough to cover them, add water) and simmer over medium heat until tender, 13-15 minutes. Scoop the potates into a medium bown with a slotted spoon. Sprinkle with vinegar.

3. Coarsly shred the beef and stir it into the potatoes, along with onion, oi and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user LSDALOIA.






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