Recipe courtesy of Jean Anderson
Thai Beef Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 365
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 65
- Sodium
- 922
- Total: 1 hr
- Prep: 1 hr
Ingredients
FOR THE SALAD:
3/4 pound roast beef (from deli counter), thinly sliced
1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio)
1 (14-ounce) can bean sprouts, well drained
1 (10-ounce) can diced tomatoes with green chilies, well drained
1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed)
FOR THE DRESSING:
2 tablespoons vegetable oil
2 tablespoons Asian roasted sesame oil
2 tablespoons soy sauce
1 large garlic clove, finely minced
1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest
1 tablespoon minced fresh ginger
1/2 cup chicken broth
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Salt, to taste
Directions
- Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve.