Question:
Main dish salad
Thai Beef Salad
This is an excellent Thai Beef Salad recipe ~ just be sure not to overcook the beef or it will be tough.
1 lb flank steak -- or sirloin
1 red pepper -- julienned
1 small cucumber -- julienned
2 Tablespoons fresh cilantro -- coarsely chopped
3 sprigs fresh mint -- coarsely chopped
1 stalk lemon grass -- very thinly sliced
3 scallions -- thinly sliced
2 Tablespoons shallots -- thinly sliced
3 thai bird chilis -- thinly sliced
1/4 cup lime juice
1 Tablespoon brown sugar
3 Tablespoons fish sauce
1. Grill steak to medium rare. Let sit to cool and thinly slice against the grain.
2. In a large bowl combine all vegetables, lemon grass, chilis, scallions, lemon grass, cilantro and mint.
3. Combine lime juice, brown sugar, and fish sauce. Pour over vegetables.
4. Add completely cooled sliced beef to vegetables and toss to coat.
5. Sprinkle with chopped roasted peanuts.
Mango Salad
This is a light and refreshing Mango salad that would make an excellent lunch dish as it contains thin slices of pork.
2 firm mangoes
1 teaspoon peanut oil
5 cloves garlic -- fried crispy
4 green onions -- thinly sliced
4 ounces pork tenderloin -- finely chopped
1 Tablespoon dried shrimp shreds -- or chopped
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 Teaspoon palm sugar -- (brown sugar)
2 Tablespoons peanuts -- roasted and chopped
1 thai chili -- finely chopped
1 teaspoon coriander -- chopped
1 teaspoon mint -- chopped
Peel the mango and slice into julienne strips. Heat the oil and fry the garlic until crisp - but not burnt.
Fry the pork, using the garlic oil until cooked through.
Toss together the dried shrimp, fish sauce, lime juice, sugar, cooked pork and half of the peanuts in a bowl; add mango and toss well.
Garnish the salad with the remaining peanuts, green onion and crispy garlic.
Tortellini Salad
This main dish Tortellini Salad will serve 4 people. Add sliced cucumbers, tomatoes and some french bread for a complete meal.
14 oz. cheese tortellini
1 stalk celery, chopped
1/3 cup red and green peppers, chopped
1 carrot, shredded
8 oz. frozen peas, thawed
4 green onions, sliced
1/2 cup fresh broccoli florets, steamed
1/2 cup Cheddar cheese, shredded
1 can sliced ripe olives
1/3 cup toasted walnuts, chopped
shredded lettuce
cherry tomatoes, halved
fresh parmesan, shredded
Dressing:
1 cup mayonnaise
1/4 cup fresh basil, chopped
OR pinch basil
1/4 fresh dill, chopped
OR pinch dill
1 Tablespoon cider vinegar
1/4 cup sour cream
1 1/2 teaspoon Dijon mustard
salt and pepper, to taste
Cook tortellini according to package directions.
Meanwhile, combine all dressing ingredients in a bowl; whisk together; set aside.
Drain tortellini; rinse with cold water and set aside to drain well. In a large bowl, combine celery, peppers, carrot, peas, green onions, broccoli, Cheddar cheese, olives and walnuts.
Add drained tortellini. Toss to mix. Add dressing to the tortellini mixture and mix until everything is coated. Refrigerate several hours.
To serve, put a bed of shredded lettuce on individual plates. Top lettuce with salad mixture and garnish with cherry tomatoes, shredded Parmesan cheese and herb sprigs.
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