Spicy Beef Salad

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

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 33%
  • Fat: 6.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 17g
  • Carbohydrate: 15.1g
  • Fiber: 2.5g
  • Cholesterol: 48mg
  • Iron: 2.9mg
  • Sodium: 446mg
  • Calcium: 63mg

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

  1. To prepare vinaigrette, combine first 10 ingredients in a small bowl, stirring well with a whisk.
  2. 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.
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