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beef tenderloin red onions extra-virgin olive oil cooking sherry instant white rice apples fresh strawberries fresh cilantro green onion KRAFT Lite Raspberry Vinaigrette Dressing spinach leaves water
Viewed: 101 - Published at: 2 years agoIngredients
- 1 lb. beef tenderloin, thinly sliced
- 20 large fresh s
- 4 medium red onions, cut into large chunks
- 2 Tbsp. extra virgin olive oil
- 1/4 cup cooking sherry
- 2 cups instant white rice, uncooked
- 4 Granny Smith apples, sliced
- 12 large fresh strawberries, sliced Safeway 1 lb For $3.99 thru 02/09
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped green onion
- 1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing
- 6 cups fresh chopped spinach leaves
- 32 fl oz (4 cups) drinking water
Method
- PLACE beef, mushrooms, and onion chunks in baking dish.
- Blend olive oil and sherry in a small bowl; pour marinade over meat and veggies 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.
- 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 apples, strawberries, green onions and cilantro with dressing in medium bowl.
- Add spinach and toss gently.
- Divide into 4 equal portions.
- SERVE each person an 8 fl oz glass of water with meal.
