Title: Easy Beefy Thai Salad
Categories: None
Yield: 1 Servings

1 sm Head lettuce; broken in
-pieces
1 sm Bok choy; chopped
1 pk (1 lb) frozen Chinese
-Vegetables; thawed,
-blanched
1 cn (small) sliced
-waterchestnuts; rinsed,
-drained
1 lb Rare roast beef; thinly
-sliced, julienned
1/4 c Fresh cilantro; chopped
1/2 c Roasted peanuts; chopped
2/3 c Thai peanut sauce

Toss veggies. Top with sliced beef. Garnish with cilantro and peanuts and
serve with peanut sauce. Although we didn't use salt and pepper, you may
want to. We enjoyed this salad with crusty French bread, dipped in a bit of
peanut sauce, and a glass of country Cabernet. A perfect light dinner.

Posted to TNT Recipes Digest, Vol 01, Nr 934 by vu-man@juno.com (V U Man)
on Jan 12, 1998