| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Fruits, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | 175 gram fil beef, 6oz | |
| 1 | 120 gram pac herb salad | |
| 4 | Sticks celery, sliced thinly | |
| into | ||
| diagonals | ||
| 1/2 | Red pepper, deseeded and | |
| finely | ||
| sliced | ||
| 1 | Pink grapefruit, peeled | |
| segmented | ||
| and halved | ||
| 1 | t | Pink grapefruit zest |
| 3 | T | Juice of pink grapefruit |
| 1 | T | Fresh sage, finely chopped |
| 1 | T | White wine vinegar |
| 4 | T | Sunflower oil |
| 1/2 | t | Creamed horseradish |
| 1/2 | t | Caster sugar |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Cook the beef following the pack instructions, cut into thin strips and set to one side. Mix together the ingredients for the salad. Place the ingredients for the dressing into a screw top jar. Secure the lid and shake well until thoroughly combined. Heat gently in a saucepan and pour over the salad just before serving. Converted by MC_Buster. NOTES : A tangy salad dish. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 326
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 23.9mg
Sodium: 421.1mg
Potassium: 731.5mg
Carbohydrates: 32.5g
Fiber: 7.8g
Sugar: 10.4g
Protein: 15.6g