 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A local restaurant served this unique salad, and we loved it so much that we created our own version. It's a great way to use up leftover beef. Ingredients:
8 ounces uncooked spaghetti |
thai salad dressing: |
1/2 cup rice vinegar |
1/3 cup peanut oil or canola oil |
2 tablespoons lime or lemon juice |
1 tablespoon sugar |
1-1/2 teaspoons minced fresh gingerroot |
1-1/2 teaspoons hot pepper sauce |
1-1/2 teaspoons soy sauce |
1 teaspoon salt |
1 garlic clove, minced |
1/2 teaspoon crushed red pepper flakes |
salad: |
1 package (5 ounces) spring mix salad greens |
1 small sweet red pepper, thinly sliced |
4 green onions, chopped |
1 pound deli roast beef, cut into strips |
2 tablespoons chopped salted peanuts, optional |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients.
2. Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish.
3. In a large bowl, combine the salad greens, red pepper and onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts if desired. Yield: 6 servings.
|
|