Prep & Cooking Time: 30 min.
Yield: 1 servings
Serving Size: 10.000 oz
1 tsp ground ginger
1 Tbsp red pepper
1 tsp sesame oil
1/2 cup raw asparagus, cut into bite size pieces
1 medium raw carrot, shaved
1 medium cucumber, raw, with peel, sliced
2-3 large looseleaf lettuce leaves
1/4 cup raw mushrooms, sliced
1/4 cup raw radishes, diced
1/2 cup raw, red tomato, cut into quarter sections
1 large raw, sweet yellow pepper, diced
4 oz raw lean beef
2 tsp light soy sauce
1 tsp honey
1 Tbsp balsamic vinegar
Directions:
To make the salad, lay on a plate the lettuce leaves then addL yellow pepper, asparagus, radishes, mushrooms, red tomatoes, shaved carrot pieces and cucumber
To prepare the salad dressing, mix vingear, soy sauce, honey, sesame oil and ginger
Cook beef in pan with red pepper for 10-15 minutes until well done, no red showing. Serve cooked beef on top of salad and pour dressing over entire salad
Nutrition Facts
Per 10.000 oz
Total Calories:
382
Carbohydrates:
46.67 g
Total Fat:
15.16 g
Protein:
22.08 g
Sat Fat:
4.49 g
Fiber:
9.65 g
Cholesterol:
44 mg
Sodium:
778 mg
Diabetic exchange:
Meat: 3.000
Vegetable: 2.500
