Thai Beef Salad

Thai Beef Salad

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

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

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
  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.
Makes 4 servings (2 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve this hearty salad with crisp rice cakes or a bowl of steamed rice to round out the meal.
Tip
To keep herbs fresh for up to a week, stand them in a glass of water. Wrap loosely with a plastic bag; refrigerate.

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.