[blindweightwatcher] THAI BEEF SALAD
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Mon, 26 Jan 2009 05:37:24 -0600
THAI BEEF SALAD
Makes 4 servings.
1 bag (5 ounces) mixed baby lettuce
¼ cup mint leaves, torn into large pieces
½ cucumber, peeled, seeded and thinly sliced, optional
6 ounces thinly sliced deli roast beef or leftover grilled steak, cut into thin
strips
½ cup reduced-fat ginger vinaigrette or to taste, divided (see shopper's note)
2 tablespoons chopped peanuts, divided
Lime wedges, for garnish
In large bowl, toss together lettuce, mint, cucumber and roast beef. Toss with
¼ cup vinaigrette. Divide among 4 salad plates. Sprinkle each salad with
½ tablespoon peanuts. Drizzle with more vinaigrette to taste. Garnish with lime
wedges. Serve immediately.
Nutrition information: One serving provides 115 calories, 5 grams fat (39
percent calories from fat), 0.5 gram saturated fat, 15 milligrams cholesterol,
10 grams protein, 7.5 grams carbohydrate, 3 grams sugar, 1 gram fiber, 604
milligrams sodium, 34 milligrams calcium, 94 milligrams potassium.
Shopper's note: Substitute Thai peanut dressing or sesame vinaigrette.
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