Betty Crocker

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Recipe

Thai Beef Salad

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Thai Beef Salad

With a head start from deli roast beef and a bag of greens, supper’s on the table in 15 minutes.

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PREP TIME 15 Min
TOTAL TIME 15 Min
SERVINGS 4

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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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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Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

Calories 130

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 25mg;
Sodium 200mg;
Total Carbohydrate 4g

(Dietary Fiber 1g,
Sugars 2g),

Protein 12g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
1 1/2 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

0;

*Percent Daily Values are based on a 2,000 calorie diet.

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