Yam Nuea Yang (Spicy Beef Salad)

From Southern Living, Cooking Light October 2001

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 1/3 cup sliced shallots
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 teaspoons sliced Thai red chiles or serrano chiles
• 2 medium tomatoes, cut into 1/4-inch-thick wedges (about 3/4 pound)

Preparation

Prepare grill or broiler.

Place steak on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.

Cut the steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.

Combine the steak, shallots, and remaining ingredients, and toss gently.

Nutritional Information

Calories:

214 (39% from fat)

Fat:

9.2g (sat 3.9g,mono 3.6g,poly 0.5g)

Protein:

25g

Carbohydrate:

7.6g

Fiber:

1.1g

Cholesterol:

59mg

Iron:

2.8mg

Sodium:

407mg

Calcium:

17mg

Chicken Breasts with Gorgonzola-Tomato Salsa

Ingredients

• 2 cups chopped tomato
• 1/3 cup minced red onion
• 1/3 cup finely chopped fresh basil
• 2 teaspoons extra virgin olive oil
• 1 teaspoon kosher salt, divided
• 6 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons crumbled Gorgonzola cheese

Preparation

Combine tomato, onion, basil, oil, and 1/2 teaspoon salt in a medium bowl. Let stand at room temperature.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 3 chicken breast halves to pan; cook 4 minutes on each side or until chicken is browned and done. Remove from pan; keep warm. Repeat procedure with remaining 3 chicken breast halves.

Stir cheese into tomato mixture. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.

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Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

Ingredients

• * 1/2 cup sun-dried tomatoes, packed without oil
• * 1/2 cup boiling water
• * 3 cups uncooked farfalle (bow tie pasta)
• * 1 1/2 cups chopped broccoli
• * Cooking spray
• * 1 garlic clove, minced
• * 1 pound large shrimp, peeled and deveined
• * 1/2 cup fat-free, less-sodium chicken broth
• * 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• * 1/2 teaspoon dried basil
• * 1/4 cup (1 ounce) grated fresh Parmesan cheese
• * 2 teaspoons fresh lemon juice

Preparation

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.

While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.

Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.

Corn, Tomato and Avocado Salad

Ingredients:

For the dressing:

• 1 1/2 cups packed fresh cilantro
• 1/2 cup good-quality extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon finely grated lime zest
• TT Kosher salt and freshly ground pepper

For the salad:

• 4 ears corn, kernels removed (about 3 cups)
• 1 1/2 pounds grape tomatoes, halved (about 3 cups)
• 1 pound fresh mozzarella, diced
• 2 medium avocados, diced

Directions:

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth.

Combine the salad ingredients in a large bowl and toss with the dressing.

Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.



http://www.foodnetwork.com/recipes/aida-mollenkamp/aidas-corn-tomato-and-avocado-salad-recipe/index.html

Roasted Asparagus Salad

Add even more color by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.

Prep Time: 20 minutes

Other Time: 23 minutes

Yield: Makes 8 servings

Ingredients

• 1 1/2 pounds fresh asparagus
• 1/2 cup olive oil, divided
• 1 1/2 tablespoons chopped fresh basil, divided
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon salt, divided
• 1/4 cup balsamic vinegar
• 1 garlic clove, minced
• 1 cup halved cherry tomatoes (about 1/2 pt.)
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1 head Bibb lettuce, torn into bite-size pieces
• 1 avocado, sliced

Preparation

1. Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.

3. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.

4. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.

5. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.

6. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.

7. Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Nutritional Information Calories: 193 Fat: 17.1g (sat 2.3g,mono 10.8g,poly 1.4g) Protein: 3.2g Carbohydrate: 8.8g Fiber: 2.9g Cholesterol: 0.0mg Iron: 1.4mg Sodium: 181mg Calcium: 33mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1966710