Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Thai Tenderloin Salad




Source of Recipe


Cooking Light-6/02






List of Ingredients



• 1 pound beef tenderloin, trimmed
  
• cooking spray
  
• 3 tablespoons lime juice
  
• 2 tablespoons fish sauce
  
• 1 teaspoon sugar
  
• 1/4 teaspoon ground red pepper
  
• 6 cups thinly sliced romaine lettuce
  
• 1 cup thinly sliced red onion
  
• 1 cup thinly sliced red bell pepper
  
• 1 cup thinly sliced peeled cucumber
  
• 1/3 cup coarsely chopped green onion
  
• 1 jalapeno pepper, seeded and minced
  
• 1 cup cilantro sprigs
  
• 3/4 cup chopped fresh mint
  






Instructions



1. Prepare grill.
   
2. Place beef on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Cover and let stand 10 minutes. Cut beef diagonally across grain into thin slices.
   
   
3. Combine juice, fish sauce, sugar and ground red pepper in a large bowl. Add beef, lettuce, and next 5 ingredients (lettuce through jalapeno); toss well. Add cilantro and mint; toss gently.
   
   
4. Yield: 4 servings (serving size: 1 1/2 cups). 236 cal, 9g fat, 27g pro, 11.5g carb, 3.7g fiber, 71mg chol, 4.6mg iron, 717mg sod, 66mg calc.
   






Final Comments


Notes: Grilled flank steak can be substituted for tenderloin, if you prefer.