Spicy Beef Salad

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4 servings (serving size: about 3 cups)
Julianna Grimes Bottcher
September 2006
RECIPE BY Cooking Light

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.

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)

Nutritional Information

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

How to Make It

Step 1

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

Step 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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