| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Main dish, Thai, Low-cal, Microwave |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lime juice |
| 2 |
tb |
Sugar |
| 1 |
tb |
Soy sauce |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
ts |
Anchovy paste |
| 1/2 |
ts |
Red pepper flakes |
| 4 |
c |
Torn romaine lettuce leaves |
| 2 |
c |
Torn arugula or watercress |
| 3/4 |
c |
Sliced green onions |
| 1/2 |
c |
Shredded carrot |
| 1/2 |
c |
Fresh mint leaves |
| 1/4 |
c |
Packed fresh cilantro leaves |
| 1/2 |
ts |
Grated lime peel |
| 8 |
oz |
Roast beef, cut into strips |
INSTRUCTIONS
DRESSING
SALAD
1. Make dressing: Combine all ingredients in microwaveproof bowl. Cover and
microwave on High 1 minute.
2. Combine lettuces, onions, carrot, mint, cilantro and peel in large bowl.
Toss with 3 tablespoons dressing. Add beef to remaining dressing; toss.
Serve salad and roast beef on 4 dinner plates.
PER SERVING Calories 190 Total Fat 8 g Saturated Fat 3 g Cholesterol 47 mg
Sodium 340 mg Carbohydrates 13 g Protein 18 g
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
<jewel1@ix.netcom.com> on Sep 06, 1998
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