Thai-Style Melon & Beef Salad

From EatingWell: July/August 2009

We give this Thai-style beef salad a sweet twist by adding thin matchsticks of melon to the mix. Firm orange- or pale green-fleshed melon is equally good. The saltiness of the fish sauce helps to balance the sweetness of the melon.

READER'S COMMENT:

"This salad had potential. I used romaine lettuce instead, and I didn't like the way the lettuce had the wilted look after a couple of hours. What I would do next time is make the sauce and the fillings (except the lettuce) in one bowl and...

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4 Reviews for Thai-Style Melon & Beef Salad

09/14/2012

jbcorcoran

Recommends this recipe

Excellent salad!!

Loved this salad! It was a tiny bit too spicy for me (I used just over 1 tsp red pepper flakes) but that will be easy to scale down next time. I will also remove the green pepper next time - seemed redundant with the onion and I prefer red bells anyway.

Just FYI, when I calculated the calories, I came out closer to 250 so I'm not really sure where these calculations came from. Still, very nutritious and since it has steak can be served as a main dish.

Pros: Light but filling, delicious, good blending of flavors, spciy

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08/13/2011

noreciperequired

Recommends this recipe

Love fruit and meat

I love pairing fruit and meat...espeically in summer. I like to make the steak good and spicy to counter the fruit. Try this southwest chicken with mango salsa and you'll see what I mean http://tiny.cc/nrcyh

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09/22/2010

Anonymous

This salad had potential. I used romaine lettuce instead, and I didn't like the way the lettuce had the wilted look after a couple of hours. What I would do next time is make the sauce and the fillings (except the lettuce) in one bowl and when its serving time pour sauce and pile the fillings on top( the melon, bell peppers and steak and all that) Now for me it was a lot of leftovers being that it is just two of us so my suggestion is mainly for leftovers but if you are going to eat all then keep as is, very interesting, and also took a lot of prep for me.

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09/18/2009

Anonymous

This salad is outstanding. Gorgeous color and texture and great flavor. I used cantaloupe in the salad. I cooked the beef on a grill fry-pan oiled with sesame oil, mixed 2/3 of the dressing with the greens and vegetables first and the remaining 1/3 with the cooked beef. Then I layered the beef over the salad mix. For my kids, I served the salad mix on the side and the beef over jasmine rice. It was delicious either way. I would serve it to guests for a luncheon.

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