Thai Taco Salad

 I eat a lot of salads. At least once a day, since I’ve started blogging.

And being one to enjoy variety in my life I like to change it up. A lot.

So I make up a lot of salads.

Sometimes on purpose and sometimes it’s more what it is in the fridge at the moment.

This salad is actually both. I knew I was going to make a salad with this meat that I made mostly because we were moving and I had a pound of ground pork in my freezer. Speaking of which, I did kind of an awesome job using all of the food in my fridge and freezer before we moved. I didn’t even go to the store for almost two weeks except for produce and milk. Sorry for the bragging, but I was pretty proud of myself.

I thought that I would make this meat and use it for several meals. Salads, nachos, tacos, etc.

But it ended up in this salad form every time. I’m still working on perfecting a Thai pizza with it, though.

Anyway, since making this the first time I have had it several times, and while the basics of the salad have stayed the same, I’ve varied things a bit. It is good with both the Avocado Lime Ranch Dressing and with the Creamy Jalapeño Dip as a dressing. I’ve also used all different sorts of lettuce. I’m definitely not a lettuce snob. I don’t discriminate. I don’t generally use Iceberg lettuce, but besides that I use it all: Red, Green, Romaine, and even throw some spinach in there every once in a while.

Isn’t it just so fun and colorful?

I love when food looks and tastes good.

Thai Taco Salad
Thai Taco Salad

Ingredients

  • 1 pound ground beef or pork
  • 1 tablespoon sesame oil
  • 1-2 garlic cloves, minced
  • 1/4 teaspoon dried ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup brown sugar
  • 1/4 cup soy sauce
  • 1 head romaine lettuce, washed and chopped
  • 1 red pepper, chopped
  • 1/3 cup shredded carrot
  • 1/2 of a cucumber, sliced and quartered
  • sliced green onions
  • crushed tortilla chips
  • Avocado Lime Ranch Dressing

Instructions

  1. Prepare meat by browning in sesame oil in large skillet over medium-high heat. When there is no more pink in the meat, add garlic, ginger and red pepper flakes.
  2. Stir in brown sugar and soy sauce and cook for 5 minutes.
  3. Break up lettuce in a bowl or large platter. Top with remaining ingredients and toss.

Notes

Recipe for meat from Let's Dish Recipes

http://www.delectabilities.com/thai-taco-salad/

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