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Full Online Book HomeLearning KitchenSalads And Dressings - Beef - Lao Beef Salad
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Salads And Dressings - Beef -  Lao Beef Salad Post by :David_Bridger Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3149

Click below to download : Salads And Dressings - Beef - Lao Beef Salad (Format : PDF)

Salads And Dressings - Beef - Lao Beef Salad

1 Tablespoon chopped mint
1/4 Cup chopped cilantro
1 Teaspoon chopped basil
4 Lime leaves, very finely chopped
1/2 very small white onion, sliced and chopped
1 stalk of lemon grass, white only, sliced very thin
2 cloves garlic, crushed
Fish sauce to taste (start with 1 teaspoon)
2 teaspoons lime juice
1 pound boneless beef chuck
Salt/pepper
Red pepper to taste
Bean sprouts and mint sprigs for garnish


Grill chuck until done and slice it into 2 inch long strips. Place all other ingredients except bean sprouts and mint sprigs in a bowl and mix well. Add meat and serve topped with bean sprouts and mint leaves.
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2 cups or more ground beef, cooked, cooled and drained1 head of lettuce, shredded1 small onion, chopped1 medium tomato, chopped1 (16 oz.) can kidney beans, drained and rinsed1 small bottle Catalina dressing1 bag Fritos® Options: shredded cheesecrisp, crumbled baconjalepenosMix all ingredients, except dressing and Fritos, toss well. Just before serving, toss in dressing and Fritos.
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Source: Better Homes and Gardens 1 (8-ounce) bottle Italian salad dressing 2 teaspoons finely shredded lemon peel 1 pound beef flank steak Lemon-pepper seasoning 1/2 pound fresh haricot vert or other young, tender green beans, trimmed 5 cups torn leaf lettuce 3 cups fresh watercress or arugula 1 medium cantaloupe, cut into wedges Teardrop or other cherry tomatoes (optional) Mix salad dressing and lemon peel. Sprinkle steak with lemon-pepper seasoning. Place steak in a plastic bag set in a glass dish; pour 3/4 cup of the dressing mixture over meat. Seal bag and marinate in refrigerator for 12 to 24 hours,
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