1/4 cup fresh lime juice
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon Thai Kitchen® Premium Fish Sauce
2 teaspoons minced garlic
1 package (5 ounces) spring mix salad greens
1 medium tomato, slied
1/2 cup sliced cucumber
1/4 cup thinly sliced red onion
1/2 recipe cooked Roasted Chili Flank Steak or 12 ounces leftover cooked steak, cut into thin slices
FOR the Thai Vinaigrette, mix all ingredients in small bowl until well blended.
DIVIDE salad greens and vegetables evenly among 4 plates. Top with steak slices. Drizzle with Thai Vinaigrette.
Nutrition Information Per Serving: 287 Calories, Fat 11g, Protein 26g, Carbohydrates 21g, Cholesterol 68mg, Sodium 533mg, Fiber 2g