This salad is a light way to use up all those roast beef leftovers and make yourself feel better for making a balanced meal.
1 pound leftover cooked roast , sliced about ½ inch thick
1 tub mixed baby greens about 5 oz.
¼ cup coriander leaves (60 ml)
1/2 cup Thai basil leaves (125 ml)
1 red onion ,cut in half and thinly sliced
½ cup cooked edamame beans ( 125 ml)
1/4 cup lime juice (60 ml)
2 tbsp. fish sauce (30 ml)
2 Tbsp. olive oil ( 30 ml)
2 tsp. honey (10 ml)
1 Thai chile, finely chopped or ¼ tsp. dried chile flakes
Garnish ¼ cup salted chopped peanuts and Thai basil leaves
Wrap sliced leftover roast in parchment paper and place in a preheated oven at 300 Degrees, for 7-8 minutes, or just until slightly warm. Remove immediately.
Meanwhile, for dressing, whisk all the ingredients together in a small bowl. Set aside until ready to serve.
Combine the mixed greens, herbs, red onion and edamame beans in a large bowl.
Top with beef slices and pour in dressing and toss to combine. . Garnish with peanuts and Thai basil sprigs if desired.
Makes 4 servings