August 15, 2008

Thai Ground Beef Salad

from Family Circle

Neither of these photos does this recipe justice, but it's a great way to use a lot of summer vegetables all at once. It's really satisfying, especially if you like the flavor of cilantro.

1/3 C vegetable oil
1/3 C rice wine vinegar
1 T soy sauce
1 t Asian chile paste (optional)
1 T dark sesame oil
1 t sugar
1 t ground ginger
3/4 t garlic salt
1 C cilantro, chopped
2 lbs. ground chuck (or ground turkey)
2 carrots, peeled and cut into 1-in. sticks
1 sweet red pepper, seeded and sliced into 1-in. sticks
3 scallions, sliced
20 oz. European blend (or other) salad greens

For dressing, whisk vegetable oil, vinegar, soy sauce, chile paste, sesame oil, sugar, ginger, and 1/4 t garlic salt in a small bowl. Stir in cilantro.

Cook meant in large skillet over medium-high heat until no longer pink. Drain off any liquid. Season with remaining 1/2 t garlic salt.

Add carrots and red pepper to skillet, and cook 2 minutes.

Stir half of the dressing and the scallions into meat mixture. Remove from heat.

To serve, toss salad greens with remaining 1/2 of salad dressing in a serving bowl (or serve remaining dressing on the side). Serve greens with meat mixture over the top.

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