Spring Recipe

I have been in LOVE with this salad for weeks! It reminds me of Spring and has all the Asian flavors that I find myself often craving. (And it's got alot of healthy going on too!) Now if you are not a red meat fan, you can totally substitute chicken, pork, fish or tofu. The real star here is the marrying of asian flavors that just pop off this salad into your mouth! ENJOY! (and mother nature, if you're listening, please bring Spring, soon!)


Grilled Thai Beef Salad (courtesy of Ellie Krieger)  

1 pound top-round London broil or flank steak, 1 to 1 1/2 inches thick
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoons firmly packed dark brown sugar
1 clove garlic, minced (about 1 teaspoon)
1 1/2 teaspoons peeled and minced fresh ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
Cooking spray
1/2 head red-leaf lettuce, torn (about 5 cups lightly packed)
3 shallots, thinly sliced (about 1/2 cup)
1/2 cup coarsely chopped fresh cilantro leaves
1 cup fresh basil leaves, sliced into ribbons

Rinse the meat and pat dry and place in a sealable plastic bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly and marinate the meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.

Coat your grill grate or a grill pan (or frying pan works, too!) with cooking spray and preheat over medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side, or to your desired degree of doneness Let it rest until room temperature for 5 minutes, then slice thinly against the grain.

Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl,. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.

Makes 4 servings
Serving size: 2 1/2 cups

Per Serving:

Calories 345; Total fat 18.5g (Sat fat 4.5g, Mono fat 9g, Poly fat 3g); Protein 33g; Carb 12g; Fiber 1g; Cholesterol 51mg; Sodium 440mg

Excellent source of: iron, niacin, phosphorus, protein, selenium, vitamin A, vitamin B6, vitamin B12

Good source of: folate, magnesium, manganese, potassium, riboflavin, thiamin, vitamin C, vitamin E