With a head start from deli roast beef and a bag of greens, supper’s on the table in 15 minutes.
teaspoons canola oil
tablespoon lime juice
tablespoon reduced-sodium soy sauce
teaspoon crushed red pepper flakes
bag (10 oz) ready-to-eat romaine lettuce or mixed greens
cup lightly packed fresh cilantro leaves
cup lightly packed fresh mint leaves, if desired
oz thinly sliced reduced-sodium roast beef (from deli), cut into thin strips (about 1 1/2 cups)
Lime wedges, if desired
In small bowl, mix oil, lime juice, soy sauce, sugar and red pepper flakes.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.