Thursday, June 30, 2011

DROP Dead Salads!!!

Thai Beef Salad
3/4 t Thai fish sauce
1/2 t crushed black pepper corns
1 1/2 t sweet chili sauce
1/2 c fresh lime juice
2 T brown sugar
2 T fish sauce
1 T Sweet Chili sauce
2 cloves garlic, minced
1 T light soy sauce
1/4 C canola oil
1 lbs flank steak, trimmed
1 1/2 C red onion, sliced
1 C grape or cherry tomatoes, sliced in half
6 C romaine lettuce
1 1/4 C English cucumber, sliced
1 red chili pepper, seeded and julienned
1/4 C fresh cilantro, chopped
2 T fresh mint, chopped
Directions- Combine marinade and put over steak.  Marinate in refrigerator for 30 minutes.  Grill or broil marinated steak to desired doneness.  Let stand for 5 minutes.  Slice steak.  Combine dressing ingredients.  Stir until the sugar is dissolved.  Combine salad ingredients in a large bowl.  Toss with dressing.  Top with steak, cilantro and mint.  There are 35 points for the whole thing :)  If you have 12 servings, each serving has a points value of 3.
Sweet Potato Salad
2 1/2 pounds yams, peeled and diced
2 t olive oil
1/4 C pecans, chopped and toasted
1/2 C dried cranberries
1/2 C green onions, chopped
1 T canned chipotle in adobo
3 T canola oil
1 T shallots or red onion, minced
2 T fresh lime juice
2 t red wine vinegar
2 t honey
2 cloves garlic, minced
salt and pepper to taste
Toss the yams with the 2 t olive oil and place on a sprayed baking sheet.  Bake at 350 degrees until tender, about 20 minutes.  Remove and let cool.  While these are cooling, place the dressing ingredients, except the canola oil, into a blender or food processor.  Blend.  While blending, add the canola oil in slowly.  When the potatoes are cool, toss with remaining ingredients.  Pour the dressing over the top.  This had 47 points for the whole thing.  If you make 12 servings, there are 3 points in each serving.

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