|You’ve enjoyed Chef’s Salad and Cobb Salad, with chicken or turkey, ham and bacon.
Why not a beef salad, lamb salad or pork salad?
Americans have not sufficiently mastered the art of blending meats and vegetables into delicious salads.
Take a tip from Thailand and combine lamb (or beef, or pork) and asparagus into a wonderful seasonal salad. Thai Grilled Lamb & Asparagus Salad joins purple cabbage, rice noodles, fresh mint, dry-roasted salted peanuts and red bell pepper—along with the lamb and asparagus—into a hearty, healthy, colorful and flavorful dish with a wonderful lime, chili and mint vinaigrette.
You can serve the salad in smaller portions for a first course with dinner, or as a main course at lunch. And, you can substitute beef or pork for the lamb.
Grilled lamb makes this salad a heartymeal. Photo courtesy California Asparagus Commission.
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