SALADS: THAI STEAK SALAD(click here to print)

SLOW COOKER: Thai Steak Salad
1/4 cup soy sauce
3 cloves garlic, minced
3 tbs. sugar free maple syrup...
1 pound boneless beef chuck steak, about 3/4 inch thick

Coat 5 quart slow cooker with nonstick cooking spray. Combine soy sauce, garlic, and maple syrup in small bowl. Pour into slow cooker. Add steak, turning to coat. Cover; cook on high 3 hours or until beef is tender.
Transfer beef to cutting board and let stand 10 minutes. Slice against th grain into 1/4 inch strips. Cover with plastic wrap and refrigerate until needed.'
Dressing:
1/4 cup hoisin sauce
2 tbs. creamy Smuckers natural peanut butter(stirred)
1/2 cup water
1 tbs. minced fresh ginger
1 tbs. tomato paste
2 tsp. lime juice
1 packet Splenda
2 cloves garlic, minced
1/4 tsp. hot chili sauce
Prepare dressing: blend hoisin sauce and peanut butter until smooth. Add remaining dressing ingredients and mix until well blended.
Salad
1/2 head savoy cabbage
1 bag(10 ounce) romaine lettuce with carrots and red cabbage
1 cup fresh cilantro leaves
1/2 cup chopped peanuts
3/4 cup chopped mango
lime wedges
Assemble salad: toss cabbage and romaine salad mixture with dressing in large salad bowl. Top with reserved steak. Sprinkle with cilantro, peanuts, and mango. Serve with lime wedge. serves 4 to 6; 8 carbs

Recipe submitted by Edith Weil