Peachy Beef Toss Salad Food

MY O MY.. BEST THAI BEEF SALAD EVER!

My O My.. Best Thai Beef Salad Ever! image

This is one of the best Thai salads I have ever tasted and I just had to share it with my zaar family. Try it, you won't regret it. You can substitute the beef with the same amount of Pork fillets, chicken breasts or thigh fillets, or some firm tofu. When preparing this salad in advance, cook the beef, prepare the salad, and make the dressing, BUT STORE EACH IN SEPARATE CONTAINERS. Do NOT combine until you are ready to serve. This is an ideal portable lunch or picnic dish that can be transported in 3 small containers, and assembled on the spot.

Provided by KitchenManiac

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

30 ounces sirloin steaks, trimmed (rump or fillet)
7 ounces salad greens (any kind)
2 small red onions, finely sliced
10 kaffir lime leaves, shredded
3 large mild red chilies, seeded and shredded (can add more if you like a BIG punch)
2/3 cup cilantro leaf (coriander)
2/3 cup mint leaf
2/3 cup basil leaves
1 teaspoon soya sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar or 2 tablespoons palm sugar

Steps:

Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.

TOSSED SALAD WITH PEACHY VINAIGRETTE

Tossed Salad With Peachy Vinaigrette image

Make and share this Tossed Salad With Peachy Vinaigrette recipe from Food.com.

Provided by PaulaG

Categories Strawberry

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cups mixed baby lettuces and spring greens
1 cup strawberry, halves
1/4 cup honey roasted peanuts
1 (15 ounce) can sliced peaches in light syrup (I rinse the peaches to remove additional syrup for a lighter taste.)
2 tablespoons white wine vinegar
1 teaspoon canola oil
1 teaspoon sugar
1 dash pepper

Steps:

Place the salad greens, strawberries and peanuts in large salad bowl.
Drain and if desired rinse peaches; reserve 2 Tbsp of the syrup.
Place 10 peach slices in bowl with greens.
In blender container, add remaining peach slices, reserved syrup, vinegar, oil, sugar and pepper.
Cover and blend on high about 15 seconds or until smooth.
Pour the peach sauce over salad ingredients; toss and serve.

Nutrition Facts : Calories 96.7, Fat 4, SaturatedFat 0.6, Sodium 33.1, Carbohydrate 14.8, Fiber 2.4, Sugar 11.7, Protein 2.6

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