Thai Beef Salad

I'm always on the look-out for healthy and easy meals I think my family will like. This is one I found in a recent Taste of Home magazine that caught my eye for its nice presentation and well-roundedness. My kids would love the noodles, my husband would love the beef, and I loved that it was healthy and easy. Of course things don't always necessarily go as planned with cooking!

While did all end up eating our portions (even the younger kids), it definitely didn't go on any of our favorite's lists either. We found that the dressing was a tad bit too sour for our liking, so if I ever made it again, I would probably end up finding a recipe for a savory peanut sauce to use instead of the vinaigrette dressing. We actually ended up eating the leftovers without any dressing at all and with all that hearty beef and crisp red peppers we didn't miss it at all.

Click here for printable recipe.

The ingredients:
8 oz. uncooked spaghetti
DRESSING:
1/2 cup rice vinegar
1/3 cup peanut or canola oil
2 Tbs. lemon or lime juice (I used lime)
1 Tbs. sugar
1-1/2 tsp. minced fresh gingerroot
1-1/2 tsp. hot pepper sauce (optional)
1-1/2 tsp. soy sauce
1 tsp. salt
1 garlic clove, minced
1/2 tsp. crushed red pepper flakes (optional)

SALAD:
1 pkg. (5-oz.) spring mix salad greens
1 small sweet red pepper, thinly sliced
4 green onions, chopped
1 lb. deli roast beef, cut into strips (I had the deli slice it 1/4-inch thick for this recipe)
2 Tbs. chopped salted peanuts, optional

Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients.

Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish.

In a large bowl, combine the salad greens, red peppers, and green onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts, if desired.

Enjoy!