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Thai Salad

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    Source: www.goodhousekeeping.comReport recipe

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    1. Ingredients U.S. Metric Conversion chart 12 cup(s) (about two 6-ounce heads) loosely packed bite-size pieces Boston lettuce 1/2 cup(s) loosely packed fresh cilantro leaves 1/2 cup(s) loosely packed fresh mint leaves 1 bag(s) (10-ounce) shredded carrots 3 green onions , cut in 1-inch pieces 1/4 cup(s) fresh lime juice 2 tablespoon(s) Asian fish sauce 2 tablespoon(s) vegetable oil 1 jalapeño chile , seeded and minced 1 tablespoon(s) grated, peeled fresh ginger 1 teaspoon(s) sugar 12 ounce(s) boneless, rotisserie chicken , cut into thin strips 12 ounce(s) thinly sliced deli roast beef , cut into 1/2-inch-wide strips ( as substitute for chicken) 12 ounce(s) cooked shrimp , shelled and deveined (as substitute for chicken or beef)

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    1. Brian Hagiwara

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