RECIPE # 4060 - WARM THAI SALAD - Wednesday, October 17, 2007

RECIPE # 4060 - WARM THAI SALAD - Wednesday, October 17, 2007

CREATED Oct 17, 2007


1 large yellow, red or green pepper, cut into julienne strips

1 c coarsely chopped cucumber

1/4 c lime juice

2 T brown sugar

2 T light soy sauce

1 T fresh chopped basil

14-16 oz lean steak, pork, or chicken, cut into thin strips

2 small cloves garlic, minced

1 jalapeno pepper, seeded and minced

1 T fresh grated gingerroot

Fancy mixed greens for salad

Rice noodles, optional

Combine pepper and cucumber and set aside.  In a separate bowl, combine lime juice, brown sugar, soy sauce and basil; mix and set aside.  Spray medium-sized skillet or wok with vegetable spray.  Stir-fry garlic, jalapeno pepper and gingerroot for about 30 seconds.  Add meat strips and stir-fry for 3-4 minutes or until desired degree of doneness.  Remove meat from skillet and add to vegetables; toss gently.  Add dressing mixture to skillet; bring to a boil and remove from heat.  Divide greens between four dinner plates.  Spoon beef/vegetable mixture over greens and drizzle hot dressing over salad.  May sprinkle with rice noodles if desired.  Serve immediately.  Yield:  4 servings.

This is one of the featured recipes in a free recipe booklet called "Eating Right With Ann Cox". You can request a copy by calling 1-800-242-5662 or 615-342-1919.