Thai Beef Salad

Thinly sliced carrots and red pepper add color and crunch to this tangy, herb-packed salad. Roast beef from the deli makes it especially easy to prepare. You could also use grilled flank steak, cooked shrimp, or rotisserie chicken. Thai Dressing

1⁄4 cup seasoned rice vinegar

1⁄4 cup fresh lime juice (2 to 3 limes)

3 tablespoons vegetable oil

2 tablespoons grated, peeled fresh ginger

1 tablespoon Asian fish sauce (nam pla )

1⁄8 teaspoon ground red pepper (cayenne)

Salad
• 8 ounces thinly sliced deli roast beef, cut into 1⁄2-inch-wide strips
• 2 medium carrots, cut into
• 2" by 1⁄4" matchstick strips
• 1 small red pepper, cut into
• 2" by 1⁄4" matchstick strips
• 2 green onions, thinly sliced diagonally
• 1 large head Boston lettuce (10 ounces)
• 11⁄2 cups loosely packed fresh cilantro leaves
• 11⁄2 cups loosely packed fresh basil leaves
• 11⁄2 cups loosely packed fresh mint leaves

• Prepare dressing: In large bowl, with wire whisk, mix vinegar, lime juice, oil, ginger, fish sauce, and ground red pepper.
• Prepare salad: Add roast beef, carrots, red pepper, and green onions to dressing in bowl; toss to coat.
• To serve, separate 4 large leaves from head of lettuce and reserve. Tear remaining lettuce into bite-size pieces. Add torn lettuce, cilantro, basil, and mint to bowl with beef; toss again. Place 1 reserved lettuce leaf on each of 4 dinner plates; fill with salad mixture.

Makes 4 main-dish servings.

Prep: 30 minutes