Papaya Lamb Salad
.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
papayas
|
*
|
| 1 | pound |
lamb rib chops
|
|
| 1 | x |
rice, cooked
as needed |
*
|
| 1 | x |
soy sauce, sodium reduced
as needed |
*
|
| 3 | each |
italian plum (roma) tomatoes
big |
|
| 1 | x |
mung bean sprouts
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
papayas
|
*
|
| 453.6 | g |
lamb rib chops
|
|
| 1 | x |
rice, cooked
as needed |
*
|
| 1 | x |
soy sauce, sodium reduced
as needed |
*
|
| 3 | each |
italian plum (roma) tomatoes
big |
|
| 1 | x |
mung bean sprouts
as needed |
*
|
Directions
Peel and chop the papayas, wash and ad to a bowl.
Wash the lamb chops and stir fry them in a wok or pan until they are golden brown.
Ad to papaya.
Ad 2 cups of cooked rice wash, chop the tomatoes and ad to papaya, cook the beansprouts and ad to papaya mixture.
Stir papaya mixture for 15 minutes then devide into individual serving bowls.
Serve with lemon and bread.
