Roast Duck Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tablespoon Thai roasted chile paste | 2 teaspoons fish sauce | 6 tablespoons lime juice |
| 2 cups thinly sliced boneless, roast duck | 1 cucumber, sliced | 1/4 cup chopped celery |
| 1/4 cup chopped Chinese parsley | 20 mint leaves | GARNISH: Cashew nuts (optional) |
| 1 fresh red chile pepper, chopped (optional) | Chinese parsley sprigs | mint leaves |
| 1 | Combine roasted chile paste, fish sauce, and lime juice in a mixing bowl; blend well. Just before serving toss together roast duck, cucumber, onion, celery, Chinese parsley, mint leaves, and chile pepper. Add dressing just before serving to prevent dressing from marinating the ingredients; toss lightly. Serve at room temperature. Garnish with cashew nuts, red peppers, Chinese parsley sprigs, and mint leaves. |