Mexican Beef Salad

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Nutritional Info
  • 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

View full nutritional breakdown of Mexican Beef Salad calories by ingredient
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Shredded 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.
Number of Servings: 15


    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.


Add about 2 cups of water in a large pan, add brisket and boil for approximately 3 hours (until tender). Let cool. Then shred.

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.

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