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Thai Yam Yai Siamese Princess Salad

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Submitted by alrd

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

¼ 113.4
POUND G CHICKEN BREASTS
boneless
¼ 113.4
POUND G PORK
diced lean
¼ 113.4
POUND G SHRIMP
small, peeled, deveined, rinsed in cold water
2 2
EACH EACH CHINESE SAUSAGE
chinese, cooked *
Salad dressing
4 4
EACH EACH LIMES
peeled
1 237
CUP ML VINEGAR
white
4 6E+1
TABLESPOONS ML FISH SAUCE
1 5
TEASPOON ML SALT
4 6E+1
TABLESPOONS ML SUGAR
brown
½ 0.5
BUNCH BUNCH CILANTRO *
3 3
EACH EACH HOT CHILI PEPPERS
serrano *
3 3
EACH EACH GARLIC
thai pickled
1 5
TEASPOON ML VEGETABLE OIL
olive , optional

Directions

In a large pot add all of the meat ingredients and bring it to a boil.

Boil for about 20 minutes or until the pork is thoroughly cooked.

Drain the water and set the meats aside.

Place all of the salad dressing ingredients into a food processor or blender.

Blend until ingredients become liquid.

Using your choice of salad greens, place the cooked meats on top of the greens and top with the salad dressing.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 158 20% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 1183mg 49%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 33g
Vitamin A 1% Vitamin C 25%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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