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4 servings
suggest servings
| 1 1/2 | cups | roast beef | cooked, cut into strips |
| 1 | head | romaine lettuce | torn |
| 1 | medium | avocado | ripe, sliced |
| 14 | ounces | peaches, canned | sliced, in juice |
| 1/4 | cup | salad dressing, italian | |
| 2 | tablespoons | barbecue sauce | sweet and sour |
In a large salad bowl, combine beef, romaine, avocado and drained peaches, reserving liquid.
Combine dressing, 1/4 cup peach liquid and BBQ sauce.
Just before serving, pour dressing over salad, toss lightly.
Garnish with halved cherry tomatoes and freshly ground pepper.
| % Daily Value* | |
| Total Fat 28.0g | 44% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 570mg | 24% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 5.0g | 22% |
| Sugars 24.0g | |
| Protein 58.0g | 116% |
| Vitamin A | 197% | Vitamin C | 67% | |
| Calcium | 10% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have had Bacalo a la Vizcaina many times. It was served in Cuba, my birthplace, usually at lunch time. I have had it in Spain, also, and prefered the Cuban version (familiarity?) This recipe reads very well and I am excited to have found it. Can hardly wait to try it.
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