Thursday, May 21, 2009

Summer Salad

Warm Thai Beef Salad - I've added the recipe below, but didn't take the time to make the ingredients into a single column. You'll have to copy and paste and seperate them out. It automatically deletes the spaces/tabs when posting.WARM THAI BEEF SALAD
From The Complete Whole Grain Cookbook by Carol Gelles, p. 116, makes 4 servings
This salad is a good example of the Thai cooking principles of balancing sweet and sour, hot and salty flavors.
¼ c fresh lime juice 1 tsp red pepper flakes
1 ½ Tbs soy sauce 1 ½ c cooked and cooled long grain white rice (preferably jasmine)
1 Tbs vegetable oil ½ c chopped red onion
1 Tbs sugar 1 Tbs chopped fresh coriander
2 cloves garlic 2 c shredded lettuce
½ tsp salt ½ c chopped cucumber
1 lb ground beef ½ c chopped tomato
Put the lime juice, soy sauce, oil, sugar, garlic, and salt into a blender container. Cover and blend until smooth; set aside.
In a large skillet, cook the beef and pepper flakes until the beef is no longer pink. Stir in the rice, red onion, and coriander. Remove from heat. Pour on the dressing, and toss until combined.
Serve on a bed of lettuce and top with chopped cucumber and tomato.
Nut info: Cal 457, chol 99mg, sodium 942mg, fiber 1 g

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