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Salad: Thai Beef-and-Noodle Salad

Source of Recipe

Cooking Light Magazine, September 1997


List of Ingredients

9 ounces frozen french-cut green beans -- thawed
4 cups hot cooked linguine -- 8 oz uncooked
4 ounces sliced deli roast beef --cut into 1-inch-wide strips
1/4 cup chopped fresh cilantro
1/4 cup plum sauce
2 tablespoons lime juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon pepper
1/4 teaspoon salt


Recipe

Steam beans, covered, 5 minutes or until crisp-tender. Rinse beans under cold water; drain. Combine pasta, beans, beef, and cilantro in a large bowl. Combine plum sauce and remaining ingredients in a small bowl. Add plum sauce mixture to pasta mixture, and toss to coat. Serve salad either at room temperature or chilled.Yield: 4 servings.