Thai Beef Salad

This Thai Beef Salad is a great way to use up leftover roast beef, but tastes great with deli roast beef too!

8 oz. uncooked spaghetti

Thai Salad Dressing:

1/2 cup rice vinegar

1/3 cup peanut oil or canola oil

2 Tbsp. lime or lemon juice

1 Tbsp. sugar

1 1/2 tsp. minced fresh ginger root

1 1/2 tsp. hot pepper sauce

1 1/2 tsp. soy sauce

1 tsp. salt

1 clove garlic, minced

1/2 tsp. crushed red pepper flakes


1 5 oz. package spring mix salad greens

1 small sweet red pepper, thinly sliced

4 green onions, chopped

1 lb. deli roast beef, cut into strips

2 Tbsp. chopped salted peanuts, optional

Cook spaghetti according to package directions.

Meanwhile, in a small bowl, whisk the dressing ingredients.

Drain spaghetti and rinse in cold water, toss with 1/2 cup dressing.

Place in a large serving dish.

In a large bowl, combine 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.

Serves 6

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