If you like taco salads, why not try a Thai twist? This is an equally enticing duo of hot meat served over cool greens.




  • For dressing, in small bowl, whisk together vegetable oil, rice-wine vinegar, fish sauce, chile paste (if using), dark sesame oil, sugar, ginger and 1/4 teaspoon garlic salt. Stir in cilantro.

  • Working in batches if necessary, in large skillet, cook meat over medium-high heat about 5 minutes or until no longer pink. Drain off liquid. Season with remaining 1/2 teaspoon garlic salt.

  • Add carrots and sweet pepper to skillet; cook for 2 minutes.

  • Stir half of the dressing and the scallion into meat mixture. Remove from heat.

  • In serving bowl, toss salad greens with remaining half of the dressing. Spoon meat mixture over top.

Nutrition Facts

515 calories; 39 g total fat; 103 mg cholesterol; 551 mg sodium. 9 g carbohydrates; 31 g protein;