Peggy’s Hoisin Tenderloin Salad with Sugar Snaps
Peggy Tjin's 10-10 Classic shows
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Peggy’s Hoisin Tenderloin Salad with Sugar Snaps
Servings: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Price: $7.50 per serving
Difficulty: Easy
Ingredients, all organic:
● 1 Diced Tenderloin
● 1 Cup of Iceberg Lettuce
● 1 Cup of Sugar Snaps
● 1 Cup of Bell Peppers
● 1 Cup of Tomatoes
● 2 Tablespoons of Coconut Oil
● 1 Tablespoon of Garlic
● 1 Teaspoon of Cilantro
● 1 Teaspoon of Ginger
● 2 Tablespoons of Hoisin Sauce
● 2 Tablespoons of Grated Parmesan Cheese
● 1 Teaspoon of Celery
● 1 Hard boiled Egg
● 1 Tablespoon of Mixed Nuts
Nutritional Fact: Did you know that sugar snaps are a good source of vitamin C?
Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors
● Grater
Directions:
Place the tenderloin, chopped into cubes, in a pan over a medium flame. Add 2 tablespoons of coconut oil, 1 tablespoon of garlic, 1 teaspoon of cilantro, 1 teaspoon of ginger, 2 tablespoons of hoisin sauce and 1 cup of sugar snaps. Mix well.
Cook for about 4-5 minutes.
Meanwhile, prepare the salad. Place about 1 teaspoon of celery on a bed of iceberg lettuce, slice a hard-boiled egg over the lettuce and top with 1 cup of tomatoes and 1 cup of bell peppers. Sprinkle 1 tablespoon of mixed nuts on top to finish.
Add the beef, dress with sauce from the pan and top with 2 tablespoons of grated Parmesan cheese. Enjoy your meal!
Bon Apetito, From Peggy with LOVE!
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