Spicy Beef Salad

recipe
Latin dishes are a natural with carnitas, but the tender meat is at home in Asian recipes, too. Sambal oelek (ground fresh chile paste) adds a fiery flavor to this tasty salad. To tame the heat, you can try just 1/2 teaspoon in the vinaigrette, or you can leave it out altogether.

Yield:

4 servings (serving size: about 3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 184
Caloriesfromfat 33 %
Fat 6.8 g
Satfat 2.2 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 17 g
Carbohydrate 15.1 g
Fiber 2.5 g
Cholesterol 48 mg
Iron 2.9 mg
Sodium 446 mg
Calcium 63 mg

Ingredients

Vinaigrette:
1 tablespoon brown sugar
1 tablespoon chopped peeled fresh lemongrass
1 tablespoon finely chopped shallot
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 teaspoon dark sesame oil
1 teaspoon Thai fish sauce
1 teaspoon sambal oelek (ground fresh chile paste)
1/8 teaspoon salt
1 garlic clove, minced
Salad:
2 cups Beef Carnitas
2 large tomatoes, each cut into 8 wedges
1 (10-ounce) package romaine salad
1/2 English cucumber, halved lengthwise and thinly sliced (about 1 cup)

Preparation

To prepare vinaigrette, combine first 10 ingredients in a small bowl, stirring well with a whisk.

To prepare salad, combine Beef Carnitas and the remaining ingredients in a large bowl. Drizzle vinaigrette over salad, and toss gently to coat. Serve immediately.

Julianna Grimes Bottcher,

Cooking Light

September 2006
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