May 22nd, 2012
Recipe by LeeAnne Wright
From the print edition, April 2012
To make vinaigrette, combine jalapeno pepper, garlic, lemongrass, sugar, fish sauce and lime juice.
In a serving bowl, toss together lo bok, bean sprouts, quinoa, onion and beef. Drizzle vinaigrette into bowl and add herbs; toss gently to distribute vinaigrette. Serve salad immediately.
142 calories, 3 g fat, 35 mg calcium, 789 mg sodium, 17 g carbohydrates, 2 g fibre, 12 g protein. Source of fibre. Excellent source of folate. Source of vitamin C and iron.