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Jeffrey Alford and Naomi Duguid's Luang Prabang Fusion Salad
FOOD5217Ingredients
50Minutes
220Calories
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Ingredients
US|METRIC
7 SERVINGS
- 4 extra-large eggs (or large, preferably free-range)
- 2 heads bibb lettuce (or leaf, washed and dried)
- 4 scallions (trimmed, smashed flat with the side of a cleaver, cut lengthwise in half or into quarters, and then cut crosswise into 2-inch lengths)
- 1 cup cilantro sprigs
- 1 cup celery leaves (loosely packed, coarsely chopped or torn Chinese, or substitute flat-leaf parsley sprigs)
- 1 Tbsp. minced ginger
- 2 serrano chiles (or bird, optional, minced)
- 3 Tbsp. Thai fish sauce
- 2 Tbsp. fresh lime juice
- 10 cloves garlic (minced, divided)
- 2 Tbsp. peanut oil (or minced pork fat)
- 1/2 lb. ground pork
- 1 tsp. salt
- 1 Tbsp. sugar
- 3/4 cup hot water
- 1/2 cup rice vinegar
- 3 Tbsp. dry roasted peanuts (coarsely chopped)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol145mg48% |
Sodium1030mg43% |
Potassium410mg12% |
Protein12g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A40% |
Vitamin C15% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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