Pacific Rim Salad with Beef



U.S. Metric Ingredients
1 lb 450 g Bean sprouts
8 oz 225 g Snow peas, trimmed and blanched
4 oz 120 g Carrots, cut julienne
6 oz 175 g Water chestnuts, sliced
2 oz 60 g Scallions, chopped
2 oz 60 g Slivered almonds, toasted
12 oz 350 g Cold roast beef
14 fl oz 400 mL Oriental Vinaigrette
12 oz 350 g Chinese cabbage, shredded
24 24 Orange wedges



  1. Mix the bean sprouts, snow peas, carrots, water chestnuts, scallions, and almonds. Hold in the refrigerator.
  2. Slice the beef about ¼ in. (6 mm) thick, then cut into thin strips.
  3. No more than about 2 hours before serving, marinate the beef in the vinaigrette 30–60 minutes.
  4. Add the mixed vegetables to the beef and vinaigrette mixture. Toss to mix well.
  5. Place a bed of shredded Chinese cabbage on salad plates.
  6. Portion the salad mixture onto the plates.
  7. Garnish each salad with 2 orange wedges.

Per serving: Calories, 330; Protein, 11 g; Fat, 27 g (72% cal.); Cholesterol, 25 mg; Carbohydrates, 13 g; Fiber, 4 g; Sodium, 200 mg.


Substitute chicken, turkey, ham, or duck meat for the beef.