1/4 cup (50 mL) fresh lime juice
1/4 (50 mL) cup rice vinegar
1/4 (50 mL) cup sugar
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
2 teaspoons (10 mL) minced garlic
1 package (140 g) spring mix salad greens
1 medium tomato, slied
1/2 cup (125 mL) sliced cucumber
1/4 cup (50 mL) thinly sliced red onion
8 ounces (227 g) cooked steak
FOR the Thai Vinaigrette, mix all ingredients in small bowl until well blended.
DIVIDE salad greens and vegetables evenly among 4 plates. Top with steak slices. Drizzle with Thai Vinaigrette.
Thai Kitchen Tip: Prepare salad with leftover Roasted Chili Flank Steak.