Seven-Layer Thai Salad
- 1 of 4 In a large nonstick skillet, heat oil over medium-high heat. Crumble in beef and add ginger; cook 7 minutes, stirring occasionally. Stir in 2 tbsp of the soy sauce and allow to cool.
- 2 of 4 In the bottom of a 14-cup trifle dish, place lettuce and pack down slightly. Top with a layer of red pepper followed by layers of cilantro (packing down each), cooled beef mixture, edamame, cucumber and scallions.
- 3 of 4 In a small bowl, whisk peanut butter with 2 tbsp warm water and remaining 2 tbsp soy sauce until smooth. Stir in garlic and mayonnaise.
- 4 of 4 Spread peanut butter dressing over top of salad. Garnish with chopped peanuts and, if using, cilantro. If desired, toss salad before serving.
Servings Per Recipe: 8
Per Serving: 4 g sat. fat, 52 mg chol., 4 g fiber, 14 g carb., 22 g Fat, total, 341 kcal cal., 619 mg sodium, 25 g pro.