Thai Steak Waterfall Salad
Diced, grilled skirt steak tossed in a blackberry Thai waterfall dressing, juicy strawberries, shaved red onion, mint, cilantro, Thai bird’s eye chilies, and toasted rice powder.
Allergens: Shellfish (Fish Sauce)
INGREDIENTS:
10 cups | Skirt steak, grilled, thin sliced |
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2½ cups | Blackberry Thai Waterfall Dressing, sub-recipe |
5 cups | DOLE® Chef-Ready Cuts Sliced Strawberries, thawed |
2½ cups | Red onion, thin sliced |
1¼ cups | Mint, rough chopped |
1¼ cups | Cilantro, rough chopped |
½ cup | Green onion, diced |
½ cup | Thai Bird’s Eye chili, powder |
½ cup | Lime juice |
¼ cup | Toasted rice powder (Khao Khua) |
BLACKBERRY THAI WATERFALL DRESSING INGREDIENTS:
1¼ cups | DOLE® Chef-Ready Frozen Blackberry Purée, thawed |
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1¼ cups | Fish sauce |
1¼ cups | Palm sugar |
¼ cup | Lime juice |
BLACKBERRY THAI WATERFALL DRESSING DIRECTIONS:
- In medium size bowl, mix all ingredients until well blended.
- Cover and reserve refrigerated until use.
SALAD DIRECTIONS:
- Mix all salad ingredients together in large bowl.
- Drizzle dressing on salad; gently toss until evenly disbursed.
TO SERVE:
- Portion 2 ½ cups of dressed salad onto each serving plate. Serve immediately.
Yield: 10 portions