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beef tenderloin red onion extra-virgin olive oil cooking sherry instant white rice fresh strawberries apple green onion fresh cilantro KRAFT Lite Raspberry Vinaigrette Dressing spinach leaves water
Viewed: 18 - Published at: 4 years agoIngredients
- 2 oz. beef tenderloin, thinly sliced
- 5 large fresh s
- 1 medium red onion, cut into large chunks
- 1 tsp. extra virgin olive oil
- 2 Tbsp. cooking sherry
- 1/4 cup instant white rice, uncooked
- 3 large fresh strawberries, sliced
- 1 Granny Smith apple, sliced
- 1 Tbsp. chopped green onion
- 1 Tbsp. fresh cilantro, chopped
- 2 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing
- 1-1/2 cups fresh chopped spinach leaves
- 8 fl oz (1 cup) drinking water
Method
- PLACE beef, mushrooms, and onion chunks in a baking dish.
- Blend olive oil and sherry in a small bowl; pour marinade over meat and vegetables and toss well to coat.
- Cover and refrigerate at least one hour, or overnight.
- HEAT grill or broiler.
- Thread beef and veggies onto skewers, then place kabobs on grill or broiler pan.
- If using outdoor grill, turn kabobs at least twice while cooking, basting with marinade frequently.
- Cook 5 to 10 min., depending on desired doneness of meat.
- COOK rice as directed on package.
- Serve kabobs over rice.
- TOSS strawberries, apple, green onion and cilantro with dressing in medium bowl.
- Add spinach and toss gently.
- SERVE meal with a glass of water.
