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Brisket Salad

This recipe comes from Claude’s Sauces in El Paso.

1/2 pound shredded cooked brisket, cooked in Claude’s Brisket Sauce
1/2 medium head lettuce, cut into bite-sized pieces
1 large tomato, cut into small pieces
1 small purple onion, sliced into rings
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 small cucumber, coarsely chopped
1/2 cup black olives
1/2 cup grated hard cheese (such as Parmesan)
Italian salad dressing to taste
Dash of dried crushed oregano

Combine meat with lettuce, tomato, onion, peppers, cucumber, olives and cheese.

Add salad dressing and oregano, and toss gently.

Refrigerate until ready to serve.

Serves 4

This recipe first appeared in our Texas Barbecue book.

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