Pacific Rim Salad with Beef

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Ingredients

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

Method

Procedure

  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.

Variations

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

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