Thai Beef Salad to go

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Last Tuesday it snowed and today it’s 65F! Crazy weather for a 4th of December. If I were back home, I’d be making ‘Grättimännli’ tomorrow, so they are ready for December 6th, and it was a firm plan, but how could I follow through when it is SUMMER outside? So instead I am going to mix things up and post a take along salad recipe. Most folks don’t eat badly because they want to, but because they fail to plan. With this series of recipes I am hoping to help you battle the lunchtime rush and have some healthy options on hand. I was going to start with a winter salad, something that can be warmed up, since I am not a huge salad eater in the winter, but seeing that it is summer today…

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You need a two or four cup glass mason jar per serving. The jars seal well, are BPA free, re-usable forever and stack the salad items so the dressing stays away from the more delicate items until you’re ready to eat. For this one I suggest extra greens, beyond what fits the 2 cup jar. So either pack them in a little bag or go for the bigger jar (added weight). Take a fork along, shake it up and eat right out of the jar (bigger jar only), or bring a bowl and you have a fantastic lunch everyone will be eyeing.

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Ingredients

Dressing (makes enough for 3 servings)

  • 1 tbsp garlic (about 1 clove), minced
  • 1 tbsp ginger, finely grated
  • 1 tsp dark sweet soy sauce
  • 1 tsp sesame oil (this is the oriental kind, it’s dark)
  • 1 tsp sambal oelek
  • 3 tbsp fresh lime juice (about 1 lime)
  • 2-3 tbsp Thai fish sauce ( I prefer tiparos brand)
  • This will make enough for 2-3 servings

Per Jar you will need:

  • 1/2 cup thinly sliced grilled steak
  • 1/2 medium tomato, cut into wedges
  • 2 tbsp julienned carrot
  • 2 packed cups of greens (spring mix, romaine or anything hardy works well)
  • some sliced chillies and crushed peanuts as topping (optional)

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Directions

Make Dressing: Mix all ingredients in a small bowl and stir until well combined. Store any leftover dressing in the fridge and use within a week.

Then make the jars:

  1. Into each jar layer the ingredients in the following order: the steak, then pour 4-5 tsp of dressing over top, follow with tomato wedges, carrot, and greens.
  2. Top with some chilies if you like to spice up your life and crushed peanuts if desired. Close the lid and store in the fridge until ready to go!

Note: The dressing makes enough for 2-3 servings, so why not make dinner, and a jar for tomorrow? Or have a side salad with dinner and make 2 jars for y’all to take to work.

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© 2012 SimpleHealthyHomemade

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This entry was posted in Bootcamp approved, dinners & main meal, frugal, gluten free, paleo, quick & easy and tagged , , , , . Bookmark the permalink.

4 Responses to Thai Beef Salad to go

  1. Thanks so much for all of these take along lunch recipes. I’ve been trying to reduce gluten and carbs in my diet in favor or produce, beans, and meat, and these recipes are perfect!

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