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Prep 15min
Total15min
Servings4
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Ingredients
4
teaspoons canola oil
1
tablespoon lime juice
1
tablespoon reduced-sodium soy sauce
1
teaspoon sugar
1/2
teaspoon crushed red pepper flakes
1
bag (10 oz) ready-to-eat romaine lettuce or mixed greens
1/4
cup lightly packed fresh cilantro leaves
1/4
cup lightly packed fresh mint leaves, if desired
6
oz thinly sliced reduced-sodium roast beef (from deli), cut into thin strips (about 1 1/2 cups)
Lime wedges, if desired
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Steps
1
In small bowl, mix oil, lime juice, soy sauce, sugar and red pepper flakes.
2
In large salad bowl, layer lettuce, cilantro and mint. Arrange beef strips on top; drizzle with dressing. Toss just before serving. Serve with lime wedges.
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Serve this hearty salad with crisp rice cakes or a bowl of steamed rice to round out the meal.
To keep herbs fresh for up to a week, stand them in a glass of water. Wrap loosely with a plastic bag; refrigerate.
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