Ginger-Beef Salad

Hearty main -dish salad recipe -beef and vegetables for dinner for two- ready in just 20 minutes!

  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 2

Ingredients

Salad

1/2
lb. fresh asparagus, cut into 2-inch pieces (2 cups)
1
(3-oz.) pkg. beef-flavor baked ramen noodle soup mix
1
cup (3 oz.) frozen seasoned cooked beef strips (from 9-oz. pkg.), thawed
1
cup chopped green onions
1/2
red bell pepper, cut into bite-sized strips (1/2 cup)

Dressing

1
tablespoon grated gingerroot
2
tablespoons rice vinegar
1
tablespoon soy sauce
2
teaspoons olive oil
  • 1 In medium saucepan, bring 2 cups water to a boil. Add asparagus; cook 3 minutes. Reserve for a future use or discard seasoning packet from soup mix. Break noodles into bite-sized pieces. Add noodles; cook an additional 2 minutes. Drain; rinse with cold water to cool. Drain well.
  • 2 Place asparagus and noodles in large bowl. Add beef, onions and bell pepper.
  • 3 In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to mix.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 2 Cups
    Calories
    330
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    890mg
    890%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    5g
    5%
      Sugars
    7g
    7%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    70%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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