Spicy, saucy salad packs a punch

April 10, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

...TC SIDESTEP TEDIOUS preparation without shortchanging flavor. This delicious, ethnic meal uses fresh ingredients and bottled picante, salsa or taco sauce for delicious flavor.

Ground beef or pork smmers briefly with garlic, ginger, soy sauce and spicy sauce for a zesty topping for shredded romaine and spinach.

Tomatoes, peanuts and cilantro add additional Thai touches and lively color contrast.

Choose either mild, medium or hot sauce for just the amount of heat your family wants.

This recipe is from Pace Picante Sauce.

Thai Hot Supper Salad

1 pound lean ground beef or pork

1 or 2 cloves garlic, as desired

3/4 cup salsa, taco or picante sauce

1 tablespoon soy sauce

1 tablespoon lime or lemon juice

2 teaspoons finely shredded fresh ginger

2 cups shredded romaine lettuce leaves

2 cups shredded spinach leaves

1 tomato, cut into thin wedges

1/4 cup chopped peanuts or peanut halves

2 to 4 tablespoons chopped cilantro or parsley, if desired

2 green onions with tops, sliced

Brown meat with garlic in ten-inch skillet, drain. Add picante sauce, soy sauce, lime juice and ginger; cook and stir four to five minutes or until sauce has thickened slightly.

Arrange lettuce, spinach and tomato on serving platter; spoon hot meat mixture over greens. Sprinkle with peanuts, cilantro, if desired and green onions.

Serve with additional sauce. Makes four servings.

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