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Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked spaghetti

  2. THAI SALAD DRESSING:

  3. 1/2 cup rice vinegar

  4. 1/3 cup peanut oil or canola oil

  5. 2 tablespoons lime or lemon juice

  6. 1 tablespoon sugar

  7. 1-1/2 teaspoons minced fresh gingerroot

  8. 1-1/2 teaspoons hot pepper sauce

  9. 1-1/2 teaspoons soy sauce

  10. 1 teaspoon salt

  11. 1 garlic clove, minced

  12. 1/2 teaspoon crushed red pepper flakes

  13. SALAD:

  14. 1 package (5 ounces) spring mix salad greens

  15. 1 small sweet red pepper, thinly sliced

  16. 4 green onions, chopped

  17. 1 pound deli roast beef, cut into strips

  18. 2 tablespoons chopped salted peanuts, optional

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients.

  2. Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish.

  3. In a large bowl, combine the salad greens, red pepper and onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts if desired. Yield: 6 servings.

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