his entrée salad takes about 15 minutes to throw together, and it tastes incredible. Serve this salad with some of La Brea Bakery's crusty multigrain bread on the side to round out the meal. You can also use your own left-over cooked beef or cook 16 ounces of lean meat from scratch.

Ingredients:

• 2 tablespoons fresh lime juice
  
• 1 tablespoon Thai Kitchen fish sauce
  
• 1 tablespoon Nakano rice vinegar
  
• 2 teaspoons Hain Organic brown sugar
  
• 1 teaspoon Napa Valley organic olive oil
  
• 1/8 teaspoon crushed red pepper flakes
  
• 2 - 4 1/2-ounce bag Ready Pac organic Monterey salad blend
  
• 1 small cucumber, peeled and thinly sliced
  
• 2 tablespoons fresh mint leaves, coarsely chopped, loosely packed
  
• 2 tablespoons cilantro leaves, coarsely chopped, tightly packed
  
• 1/2 cup red onion, finely diced
  
• 1 avocado, diced
  
• 14 ounces peppered beef tenderloin (from our service deli) sliced into thin strips
  
• 3 tablespoons Flanigan Farms peanuts
  

Instructions:


1. To make the dressing, combine the lime juice, fish sauce, rice vinegar, brown sugar, olive oil, and red pepper flakes in a small bowl or measuring cup. Whisk together and set aside.
   

2. In a salad bowl, combine all of the remaining ingredients. Toss with the dressing and serve immediately.