| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Head lettuce; broken in pieces |
| 1 |
sm |
Bok choy; chopped |
| 1 |
pk |
(1 lb) frozen Chinese Vegetables; thawed, blanched |
| 1 |
cn |
(small) sliced waterchestnuts; rinsed, drained |
| 1 |
lb |
Rare roast beef; thinly sliced, julienned |
| 1/4 |
c |
Fresh cilantro; chopped |
| 1/2 |
c |
Roasted peanuts; chopped |
| 2/3 |
c |
Thai peanut sauce |
INSTRUCTIONS
Toss veggies. Top with sliced beef. Garnish with cilantro and peanuts and
serve with peanut sauce. Although we didn't use salt and pepper, you may
want to. We enjoyed this salad with crusty French bread, dipped in a bit of
peanut sauce, and a glass of country Cabernet. A perfect light dinner.
Posted to TNT Recipes Digest, Vol 01, Nr 934 by vu-man@juno.com (V U Man)
on Jan 12, 1998
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”