Spring time is salad time - big flavors

Here is one of our favorite salads - a great way to enjoy steak without feeling overly filled up. Give it a try - the recipe calls for tenderloin but any left over steak works well for this - strip, sirloin. Enjoy and happy eating!

Jim & Linda

Asian Beef Salad servings 4


1 lb Beef Tenderloin, grilled and cooled
1 Cucumber, peeled & seeded, sliced
½ Red onion, shaved
1 Carrot, julienne
1 Red Pepper, julienne
¼ cup Cilantro, chopped
2 Green onions, sliced
2 cup Salad Greens

Dressing

1/4cup Lime juice, fresh
1/4cup Rice Wine Vinegar
2 T Thai Fish Sauce
2 t Splenda
2 t Red Pepper Flakes


Take the chilled grilled tenderloin and slice into very thin pieces and set aside.

In a large bowl, place the sliced cucumber, carrot, red pepper, cilantro and green onions – toss to evenly distribute the vegetables.

In a separate bowl, combine the ingredients for the dressing and mix well with a wire whip.

Add the meat to the bowl containing the vegetables, add half of the dressing and toss to mix.

Add the greens to the large bowl and toss to completely coat and evenly distribute the salad mixture.

Divide the salad between four plates and drizzle the remaining dressing over each salad.


Per serving

Calories282.25

Fat 12.33

Fiber1.375

WW Pts6