Salads

Pan-Asian Meat Salad

Name: Pan-Asian Meat Salad
Yield: 1
Ingredients: 1.23 oz (35 g) prepared roasted lean beef; 1.34 oz (38 g) cucumber; 1.13 oz (32 g) sweet bell pepper; 0.92 oz (26 g) cherry tomatoes; 0.04 oz (1 g) sesame seeds; 0.07 oz (2 g) toasted sesame oil; 0.04 oz (1 g) garlic; 0.07 oz (2 g) fresh parsley; 0.88 oz (25 g) leaf lettuce; 0.01 oz (0.3 g) chili pepper blend; 0.07 oz (2 g) granulated sugar; 0.11 oz (3 g) low-sodium soy sauce; 0.32 oz (9 g) prepared balsamic vinaigrette; 0.14 oz (4 g) green onion tops; 0.07 oz (2 g) prepared basil pesto

Ingredients, directions, and nutrition — adapted for your kitchen.

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Pan-Asian Meat Salad — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

prepared roasted lean beef1.23 oz (35 g)
cucumber1.34 oz (38 g)
sweet bell pepper1.13 oz (32 g)
cherry tomatoes0.92 oz (26 g)
sesame seeds0.04 oz (1 g)
toasted sesame oil0.07 oz (2 g)
garlic0.04 oz (1 g)
fresh parsley0.07 oz (2 g)
leaf lettuce0.88 oz (25 g)
chili pepper blend0.01 oz (0.3 g)
granulated sugar0.07 oz (2 g)
low-sodium soy sauce0.11 oz (3 g)
prepared balsamic vinaigrette0.32 oz (9 g)
green onion tops0.14 oz (4 g)
prepared basil pesto0.07 oz (2 g)

Directions

Cut the ingredients into thin strips and toss with a mixture of sesame oil, chopped garlic, herbs, sugar, and balsamic dressing.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

158kcal

11 gProtein

9.1 gFat

7.9 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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