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In Thailand this salad may include young, leafy tree shoots or flower blossoms and have a dressing that is flavored with lemon grass and fish sauce. This is a good salad for an informal dinner.
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| What You Need: |
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3 cups shredded lettuce or salad greens, washed, dried, and chilled
1 pound cold, cooked roast beef, cut into bite-size, thin strips
1 medium-sized cucumber, peeled and thinly sliced
2 cups raw or cold, cooked zucchini slices
1/3 cup lime or lemon juice
2 tablespoons salad oil
1 tablespoon soy sauce
1 teaspoon sugar
2 garlic cloves, crushed
Pepper to taste
2 medium-sized tomatoes, peeled and sliced
12 radish roses
2 tablespoons chopped fresh mint
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| How To Cook: |
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1. Put lettuce or greens in a large bowl or on a platter.
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2. Arrange beef strips, cucumber, and zucchini slices over them.
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3. Combine lime or lemon juice, oil, soy sauce, sugar, garlic, and pepper; shake well; pour over salad.
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4. Serve at once, garnished with tomatoes, radishes, and mint.
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