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Beef Kabobs with Onions & Berry Sauce
Keeps refridgerated for - 3 or Freeze Days
Evening Meal Special
Prep Time: 5
Serving Size: recipe
Cooking Time: 5
8 ounces beef chunks, Tenderloin
8 peeled cocktail onions, fresh
2 tablespoon basic vinaigrette with Dijon mustard (pg. 54)
Pinch salt and pepper
8 tablespoon blackberry vinaigrette* (pg. 53)
*Dijon Mustard Vinagrette
Dijon mustard 1 teaspoon
Wine vinegar (red or white) 1 tablespoon
Honey, sugar or sugar substitute ¼ teaspoon
Greek Yogurt or non fat plain yogurt 2 tablespoons
Olive oil 1 tablespoon
Salt ¼ teaspoon
Pepper 1/8 teaspoon
6 tablespoons pureed blackberries
1 tablespoon rice vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons oil
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