Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa
| Yield: | 4 Servings |
| Categories: | Salad, Ethnic, Meat |
| 1 | tb | Vegetable oil |
| 2 | Beef tenderloins; cleaned | |
| 1/2 | c | Adobo sauce; see directions |
| SALSA | ||
| 1/2 | c | White wine |
| 1/4 | c | Sugar |
| 1/2 | c | Hibiscus flowers; dried |
| 1/2 | c | Ginger; peeled and diced |
| Juice of 1 lemon | ||
| 2 | tb | Walnut oil |
| 2 | Shallots; diced | |
| 2 | c | Apricots; diced |
| 2 | tb | Basil; chopped |
| 2 | tb | Mint; chopped |
| 2 | ts | Sea salt |
| 1 | lb | Mixed greens; cleaned |
| 1 | lb | Baby vegetables; cut in halves length |
| 3 | Basil sprigs |
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