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Salad:
Vinaigrette:
Make the salad, then the vinaigrette. Arrange salad on lettuce leaves and pour the vinaigrette over.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 pound cooked brisket or any soup meat, shredded
1/4 pound of a lettuce, cut or torn in small pieces
2 carrots, peeled, cooked and sliced in thin rounds
1 green or red bell pepper, diced finely
1/4 pound green beans, cooked
1 ripe avocado, diced finely
2 tbsp. lime or lemon juice
8 tbsp. olive oil
1/2 tsp. salt
1/8 tsp. mustard
1/4 tsp. garlic powder
1 tsp. parsley, chopped and/or
1 tsp. cilantro, chopped
1 tsp. chives or scallions, chopped
Here is a great recipe that is a Hispanic favorite.