Asian Roast Beef Salad

Makes 4 Servings

1 medium sweet onion, cut into 1/4" rings
1 tablespoon fresh lime juice
2 teaspoons dark sesame oil
2 teaspoons vegetable oil
1 teaspoon oyster or fish sauce
1 teaspoon soy sauce
8 ounces cold roast beef, cut into 1/2" julienne slices
1 medium cucumber, pared, halved lengthwise, seeded and thinly sliced
1 stalk fresh lemon grass, tender yellow part
thinly sliced into rings, or 2 teaspoons of grated lemon zest
1 small jalapeno pepper, seeded and finely chopped
8 cups salad greens (such as romaine, baby kale or mustard, arugula, Boston and Bibb)
1/4 cup chopped fresh mint
1/4 cup chopped scallions
1 medium red bell pepper, seeded and diced
8 red radishes, trimmed and thinly sliced
Freshly ground black pepper to taste

Soak onion rings in ice water for 30 minutes; drain and pat dry. To prepare dressing, whisk together lime juice, sesame oil, vegetable oil, oyster sauce and soy sauce. Toss roast beef, onion, cucumber, lemon grass and jalapeno with about half of the dressing. Toss greens, mint and scallions with remaining dressing; divide equally among 4 plates. Top each with one-fourth of the roast beef mixture. Top with bell pepper,
radish slices and black pepper.

EACH SERVING PROVIDES: 1 Fat, 5 1/2 Vegetables, 2 Proteins, 3 Optional Calories

PER SERVING: 205 Calories, 20 g Protein, 9 g Fat, 12 g Carbohydrate, 212 mg Sodium, 46 mg Cholesterol, 4 g Dietary Fiber

Recipe from The Weight Watchers Complete
Cookbook & Program Basics