Recipe - Easy Beefy Thai Salad

1 small Head lettuce; broken in
pieces
1 small Bok choy; chopped
1 pack (1 lb) frozen Chinese
Vegetables; thawed,
blanched
1 cn (small) cut or sliced up
waterchestnuts; rinsed,
drained
1 pound Rare roast beef; thinly
cut or sliced up , julienned
One fourth cup Fresh cilantro; chopped
One half cup Roasted peanuts; chopped
2/3 cup Thai peanut sauce

Toss veggies. Top with cut or sliced up beef. Garnish with cilantro and peanuts and
serve with peanut sauce. Although we didn't use salt and pepper, you may
want to. We enjoyed this salad with crusty French bread, dipped in a bit of
peanut sauce, and a glass of country Cabernet. A perfect light dinner.

Posted to TNT Recipes Digest, Vol 01, Nr 934 by vuman@juno.com (V U Man)
on Jan 12, 1998