Mexican Beef Salad
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 367.4
- Total Fat: 26.5 g
- Cholesterol: 87.8 mg
- Sodium: 70.2 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.5 g
- Protein: 28.4 g
IntroductionShredded Beef in marinade. Can be eaten over salad or in a tortilla or plan. Shredded Beef in marinade. Can be eaten over salad or in a tortilla or plan.
3 lb Brisket, cooked and shredded
1 cup olive oil
1/2 cup apple cider vinegar
1/4 cup of dried parsley or cilantro
1 med sized fresh jalapeno (no seeds) finely chopped
2 limes juiced
1/2 med. red onion, chopped finely
1/2 med. sweet onion, chopped finely
1/3 cup of sliced radishes
3 cups of seeded cubed cukes
2 minced garlic cloves
You can added seeded tomatoes as well, but I omitted because I'm allergic. Recipe is great to keep in fridge for lunch, a snack or al fresco dinner. Better the longer it sits. I found it the best on the third day, I have never had it in my fridge longer than that... it is yummy.
While brisket is cooking. Cup up fresh veggies. Mix olive oil and vinegar. Mix in veggies and salt as necessary. When ready add cooled shredded meat. Refrigerate when completed. Serve cold.
Serving Size: 12=15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user ATTARD321.