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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3/4 pound roast beef (from deli counter), thinly sliced |
1 (10-ounce) bag european salad mix (iceberg, romaine, escarole, endive, and radicchio) |
1 (14-ounce) can bean sprouts, well drained |
1 (10-ounce) can diced tomatoes with green chilies, well drained |
1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed) |
2 tablespoons vegetable oil |
2 tablespoons asian roasted sesame oil |
2 tablespoons soy sauce |
1 large garlic clove, finely minced |
1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest |
1 tablespoon minced fresh ginger |
1/2 cup chicken broth |
3 tablespoons fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
salt, to taste |
Directions:
1. Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve.
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