Queen Salad Food

QUEEN KORINA'S SALAD

Steps:

• For the meat: Rub the flank steak with oregano, cumin, salt and cracked pepper. Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot, bring to a boil. Simmer for 1 1/2 hours until meat is fork tender and comes easily apart with a fork. If you need to add some more liquid during the cooking process, go ahead. Add more beef broth or water would be fine. Remove the pot off the burner and allow to cool to room temperature, about 20 minutes.
• When it's cooled to room temperature, cover with lid and place into the refrigerator. Cool in the refrigerator for 1 to 3 hours. After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks.
• Place it back into the liquid until ready to serve. Before adding to the salad, drain off liquid and discard.
• For the vinaigrette: Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.
• For the salad and assembly: Toss the lettuce and vegetables with the vinaigrette, and top with meat. Add freshly made corn tortilla chips around side of bowl.

QUEEN SALAD

Steps:

• Mix all together and chill.
• Makes a large salad. Can be made ahead of time.

QUEEN SALAD

Steps:

• In a large bowl, combine ingredients in the order listed.
• Chill for several hours or overnight before serving.
• Optional additions, choose to add one or all: 1. Reserve pineapple juice from can, slice a couple of bananas into the juice to avoid browning, drain juice and stir banana slices into the fruit salad. 2. Drain and rinse a large jar of maraschino cherries, slice in halve or quarters and stir into fruit salad 3. Add flaked coconut to fruit salad, as much or little as you like.