THAI STYLE BEEF SALAD

Ingredients:

2 tbs peanut oil
800gr rump steak sliced
1 large carrot
1 med red pepper sliced
1 med yellow pepper sliced
1 large red Spanish onion sliced
3 small tomatoes, quartered
1 1/2 cups bean sprouts
125 gr snow pea sprouts

Dressing:

1/3 cup salt reduced soy sauce
2 teas grated lime rind
1/3 cup lime juice
2 tbs fish sauce
2 tbs orange juice
2 cloves garlic crushed
3 small fresh red chillies, seeded and chopped
2 teas sugar
2 teas chopped fresh lemon grass
2 tbs chopped fresh mint

Method:

Heat oil in wok.
Add steak in batches, stir fry till tender.
Combine all dressing ingredients in a screw top jar and shake well.
Pour dressing over cooked steak, cover and refrigerate for 30 mins.
Cut carrot into long, thin strips.
Combine carrot with peppers, onion, tomatoes, both sprouts and steak mixture in a large bowl.
Stir gently.

Serves 6

MANGO CHICKEN SALAD WITH LIME DRESSING

Ingredients:

2 med mangoes
2 med carrots
2 med zucchinis
1 med red pepper
1 med yellow pepper
2 cups bean sprouts
4 green shallots
1/4 cup chopped fresh coriander leaves
4 cups roughly chopped cooked chicken
1 cup unsalted roasted cashews

Lime Dressing

2 tbs mild sweet chilli sauce
2 cloves garlic crushed
2 fresh red chillies, seeded and chopped
1/4 cup lime juice
1 egg yolk
1/2 cup vegetable oil

Method:

Cut cheeks from mangoes as close to seed as possible.
Using tip of a sharp knife make about 4 cuts through flesh, without cutting through skin.
Make another 4 cuts in the opposite direction.
Turn mango cheek inside out, pieces can now be cut away from the skin.
Thinly slice strips of carrot and zucchini. Slice up rest of vegetables.
Just before serving, combine mango with vegetable strips and remaining ingredients in bowl.
Blend or process all lime dressing ingredients until creamy.
Drizzle salad with lime dressing.

Serves 6 to 8.

SALMON SALAD

INGREDIENT:

1 round lettuce
1 cos lettuce
1 lge tin red salmon
2 carrots
2 apples
2 cucumbers
1/2 red capsicum
capsicum spears lightly cooked
3 spring onions or 1/2 Spanish red onion
3 hard boiled eggs
anchovy fillets

DRESSING INGREDIENTS:

4oz (tbs) condensed milk
1 oz (tbs) mustard
1 oz (tbs) vinegar
salt & pepper to taste

METHOD:

Wash and dry lettuce then shred them.
Grate carrots and apples.
Dice cucumbers.
Add onion and salmon.

Make the dressing now.
Mix condensed milk and mustard.
Beat in enough vinegar to thicken.
Pour dressing over the salad and toss.
Add salt and pepper to taste.
Decorate with asparagus spears, shredded red capsicum, hard boiled eggs (cut into wedges)
and slivered anchovy fillets.
Serve with hot boiled, buttered new potatoes and fresh bread.