Thai Tenderloin Salad

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Thai Tenderloin SaladRecipe
Karry Hosford
This salad has a nice balance of flavors. Grilled flank steak can substitute for the tenderloin, if you prefer.
4 servings (serving size: 1 1/2 cups)


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1 pound beef tenderloin, trimmed
Cooking spray
3 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
1/4 teaspoon ground red pepper
6 cups thinly sliced romaine lettuce
1 cup thinly sliced red onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced peeled cucumber
1/3 cup coarsely chopped green onions
1 jalapeño pepper, seeded and minced
1 cup cilantro sprigs
3/4 cup chopped fresh mint


Prepare grill.

Place beef on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Cover and let stand 10 minutes. Cut beef diagonally across grain into thin slices.

Combine juice, fish sauce, sugar, and ground red pepper in a large bowl. Add beef, lettuce, and next 5 ingredients (lettuce through jalapeño); toss well. Add cilantro and mint; toss gently.

Created date

April 2005

Nutritional Information

Calories 236
Caloriesfromfat 34 %
Fat 9 g
Satfat 3.3 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 27 g
Carbohydrate 11.5 g
Fiber 3.7 g
Cholesterol 71 mg
Iron 4.6 mg
Sodium 717 mg
Calcium 66 mg