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    You are in: Home / Recipes / Thai-Style Salad With Herbes Recipe
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    Thai-Style Salad With Herbes

    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    30 mins

    4 mins

    Debbie R.'s Note:

    From Bon Appetit. You can also use grilled beef (instead of the seafood) or use squid (uncooked, cleaned, with tentacles reserved and bodies cut into 1/2-inch thick rings) instead of the scallops.

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    Units: US | Metric


    1. 1
      Discard all but bottom 4 inches of lemongrass stalk. Peel off outer layers and discard. Thinly slice lemongrass.
    2. 2
      Combine lemongrass, scallops, shrimp, lime juice, nam pla and red pepper in heavy large skillet. Saute over med-high heat until seafood is just opaque, about 3 minutes. Transfer to medium bowl. Cool completely.
    3. 3
      Add shallots, tarragon and cilantro to seafood; toss to coat. Season to taste with salt and pepper. Chill until cold, at least 45 minutes and up to 2 hours To serve, arrange lettuce leaves on platter. Use a slotted spoon to divide seafood among plates. Spoon some juices over them.

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    Nutritional Facts for Thai-Style Salad With Herbes

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 149.7
    Calories from Fat 13
    Total Fat 1.4 g
    Saturated Fat 0.2 g
    Cholesterol 98.9 mg
    Sodium 1453.9 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.9 g
    Sugars 0.9 g
    Protein 22.6 g

    The following items or measurements are not included:


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