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Main dishes

Guatemalan Fiambre

Guatemalan Fiambre recipe
photo by:kraft
Es el plato mas original de Guatemala, delicioso, solo que les falto poner mas ingredientes y como decorarlo.
posted by
cfg
on 1/25/2006
time
prep:
30 min
total:
6 hr 30 min
servings
total:
20 servings
Magazine Acquisition

What You Need

1
cup  KRAFT Zesty Italian Dressing
1/4
cup  GREY POUPON Dijon Mustard
2
Tbsp.  capers
1
Tbsp.   grated fresh gingerroot
1/2
cup   chopped fresh parsley
2
medium   carrots, peeled, cooked and cut into 3-inch chunks
2
medium   potatoes, peeled, cooked and cut into thin wedges
1/4
lb.   fresh green beans, cooked
1
cup  cauliflower florets, cooked
1
lb.  lettuce leaves
1
 broiler-fryer chicken (3 lb.), cooked, deboned and meat sliced
1
lb.  boneless pork loin, cooked, cut into thin slices
1
lb.   cooked roast beef, cut into thin slices
1
pkg.   (8 oz.) OSCAR MAYER Bologna, cut in half
1
pkg.  ( 6 oz.) OSCAR MAYER Honey Ham, cut in half
3
medium  beets, roasted, peeled and cut into wedges

Make It

PLACE dressing, mustard, capers and gingerroot in blender container; cover. Blend well. Pour into large resealable plastic bag. Add parsley, carrots, potatoes, beans and cauliflower; seal bag. Turn bag over several times to evenly coat the vegetables with the dressing mixture. Refrigerate several hours or overnight to marinate.

COVER large serving platter with lettuce just before serving. Top with the meat.

DRAIN vegetables, reserving the marinade. Spoon marinated vegetables over meat; top with the beets. Drizzle with the reserved marinade.

Kraft Kitchens Tips

Substitute
Any cold deli meats can be used in this recipe. Try sliced turkey or even salami!
Make it Easy
Buy a rotisserie chicken and cooked meats from the ready-to-eat area of your grocery store for an easy entertaining option!
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