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40 minutes
Prep: 15 minutes
Cook: 20 minutes
158 calories per serving view nutrition facts
6 servings
suggest servings
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| 1/4 | pound | chicken breasts | boneless |
| 1/4 | pound | pork | diced lean |
| 1/4 | pound | shrimp | small, peeled, deveined, rinsed in cold water |
| 2 | each | sausage, chinese | chinese, cooked |
| Salad dressing | |||
| 4 | each | limes | peeled |
| 1 | cup | vinegar | white |
| 4 | tablespoons | fish sauce | |
| 1 | teaspoon | salt | |
| 4 | tablespoons | sugar | brown |
| 1/2 | bunch | cilantro | |
| 3 | each | chilies | serrano |
| 3 | each | garlic | thai pickled |
| 1 | teaspoon | vegetable oil | olive , optional |
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.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 1183mg | 49% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 1.0g | 5% |
| Sugars 9.0g | |
| Protein 16.0g | 33% |
| Vitamin A | 1% | Vitamin C | 25% | |
| Calcium | 4% | Iron | 8% |
* 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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General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...
My family enjoyed this recipe. I cut the onions big enough so that they could pick them out and did not put in the peppers. They liked that. Plus, it has a really nice flavor when it is done and the meat was very tender. It is the best roast recipe that I have found. We will definitely make this again.
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