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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
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
1¼ cups Fish sauce
1¼ cups Palm sugar
¼ cup Lime juice

BLACKBERRY THAI WATERFALL DRESSING DIRECTIONS:

  1. In medium size bowl, mix all ingredients until well blended.
  2. Cover and reserve refrigerated until use.

SALAD DIRECTIONS:

  1. Mix all salad ingredients together in large bowl.
  2. Drizzle dressing on salad; gently toss until evenly disbursed.

TO SERVE:

  1. Portion 2 ½ cups of dressed salad onto each serving plate. Serve immediately.
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
Yield: 10 portions
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