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THAI BEEF SALAD

Serves : 4
INGREDIENTS
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Thai Kitchen fish sauce
  • 1 tablespoon Nakano rice vinegar
  • 2 teaspoons Hain Organic brown sugar
  • 1 teaspoon Napa Valley organic olive oil
  • 1/8 teaspoon crushed red pepper flakes
  • 2 4 1/2 ounce bag Ready Pac organic Monterey salad blend
  • 1 small cucumber peeled and thinly sliced
  • 2 tablespoons fresh mint leaves coarsely chopped loosely packed
  • 2 tablespoons cilantro leaves coarsely chopped tightly packed
  • 1/2 cup red onion finely diced
  • 1 avocado diced
  • 14 ounces peppered beef tenderloin from our service deli sliced into thin strips
  • 3 tablespoons Flanigan Farms peanuts
DIRECTIONS

To make the dressing, combine the lime juice, fish sauce, rice vinegar, brown sugar, olive oil, and red pepper flakes in a small bowl or measuring cup. Whisk together and set aside.

In a salad bowl, combine all of the remaining ingredients. Toss with the dressing and serve immediately.