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
  • ingredients 10
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
200mg
200%;
Total Carbohydrate
4g
4%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
30%;
Calcium
2%;
Iron
10%;
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.