Fajita Beef Salad
Lime does double duty in this recipe, both in the marinade and the dressing. Its tart flavor enhances the grilled beef and honey-kissed dressing.
In a screw-top jar combine the lime peel, lime juice, 3 tablespoons water, and olive oil. Cover and shake well. Pour half of the lime juice mixture into a small bowl; stir in onion and garlic. Reserve remaining lime juice mixture.
Score the beef by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Repeat on other side. Place beef in a plastic bag set in a shallow dish. Pour the lime juice¬-and-onion mixture over the beef. Close bag. Marinate in the refrigerator for 24 hours, turning occasionally.
For dressing, in a small bowl gradually stir 3 tablespoons water into fruit pectin; stir in reserved lime juice mixture and honey. Cover and chill for 24 hours.
To serve, thinly slice beef across grain. Arrange the greens, tomatoes, and, if desired, the avocado on 4 salad plates. Top with beef. Drizzle each serving with about 2 tablespoons of the dressing.
Prep time: 35 minutes Marinate: 24 hours Grill: 12 minutes
Nutrition facts per serving: 224 cal., 9 g total fat (3 g sat. fat), 40 mg chol., 72 mg sodium, 20 g carbo., 2 g fiber, 18 g pro. Daily values: 5% vit. A, 26% vit. C, 2% calcium, 15% iron
Used to make cooked jams and jellies.
Provides the jelly-like consistency to jams, jellies, and marmalades
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Hoosier Hill Farm Brand. Your satisfaction is d.
2 lb bag Hoosier Hi...