Thai Spinach Beef Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. —Janet Dingler, Cedartown, Georgia
Ingredients
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1/4 cup lime juice
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2 tablespoons brown sugar
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2 tablespoons reduced-sodium soy sauce
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1 teaspoon dried basil
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1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
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1 teaspoon minced fresh gingerroot
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1 pound beef top sirloin steak, cut into 1/4-inch-thick strips
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1 jalapeno pepper, seeded and chopped
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1 garlic clove, minced
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5 ounces fresh baby spinach (about 6 cups)
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1 large sweet red pepper, julienned
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1/2 medium cucumber, julienned
Directions
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1.
For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat.
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2.
Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.
Nutrition Facts
2 cups: 207 calories, 5g fat (2g saturated fat), 46mg cholesterol, 383mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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