|
Back
to Recipe Categories
|
| |
 |
| |
| |
Nutrition
Facts:
(per serving) |
| |
|
| |
Calories
130
Calories from fat 40
Fat per serving 6g
Cholesterol 0mg
Sodium 840mg
Carbohydrates 11g
Fiber 5g
Protein 13g
Soy Protein 11g |
|
| |
| |
This recipe is: |
| |
Low
Cholesterol
|
|
| |
|
|
| |
|
|
Recipes - Appetizers,
Salads & Soups
|
Vietnamese
Salad
|
| Bruce
Weinstein and Mark Scarbrough |
| Serves: 6 |
| |
This zippy salad is traditionally made with
ground beef, but Yves’ The Good
Ground Round makes it perfect for casual,
fast entertaining: there’s no heating
up the stove! Bring the salad to the
table alongside a platter of lettuce
leaves; your guests can fill the lettuce “cups” with
as much salad as they want.
|
| |
| Measures
Translation Table |
| |
| Ingredients: |
1
(12 ounce) package Yves’ The Good
Ground Round, Veggie Original Flavor
1/2 cup unsalted dry-roasted peanuts, chopped
1/3 cup fresh parsley leaves, chopped
1/3 cup fresh mint leaves, chopped
3 large radishes, shredded with the large
holes of a box grater
3 scallions, thinly sliced
One 3-inch piece of fresh ginger, peeled
and minced
2 serrano peppers, seeded, deveined, and
minced
3 tablespoons lime juice
2 tablespoons nam pla (a Thai fish sauce,
available in almost all supermarkets)
1 tablespoon reduced-sodium soy sauce
1 teaspoon packed light brown sugar
1 small head Radicchio, separated into whole
leaves
12 large leaves Romaine lettuce
|
| |
| Instructions: |
| 1.
In a large bowl, combine the Yves’ The
Good Ground Round, peanuts, parsley, mint,
radishes, scallions, ginger, and serrano
peppers; toss well.
2. In a small bowl, stir the lime juice,
nam pla, soy sauce, and brown sugar until
the sugar dissolves. Pour over the vegetable
mixture and toss well. Cover and refrigerate
for at least 1 hour and up to 6 to allow
flavors to meld.
3. Serve the radicchio and Romaine leaves
separately; allow your guests to fill
their own leaves with the salad or divide
the salad among the leaves and serve
them pre-filled.
|
|
