Thai Beef Salad With Cucumber Dressing
|Cucumber dressing||1⁄2 Cup (8 tbs)|
|Extra lean ground beef||1 Pound (90% Lean)|
|Red pepper||1⁄2 , cut into thin strips|
|Mushrooms||6 , quartered|
|Green onions||2 , diagonally cut into 1-inch pieces|
|Garlic||1 Clove (5 gm), minced|
|Seasoned rice vinegar||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Ramen noodles||3 Ounce, cooked|
|Cherry tomatoes||12 , halved|
Prepare Cucumber Dressing; set aside.
Brown ground beef in medium skillet.
Add red peppers, mushrooms, onions and garlic; cook until tender.
Stir in vinegar and soy sauce; season with salt and pepper to taste.
Arrange lettuce leaves on four luncheon-size plates.
Top with noodles and ground beef mixture.
Garnish with cherry tomatoes and mint sprigs.