Thai Salad with Peanut Dressing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

These ingredients reflect the types of food my family enjoys year-round—fresh herbs and vegetables from our garden and local farmers. Sometimes we add chopped cooked chicken or my husband's fresh fish catch of the day for a main dish. —Maureen Nibecker, Honokaa, Hawaii

Ingredients:

3 tablespoons water

2 tablespoons rice wine vinegar

1 tablespoon chopped green onions

1 tablespoon reduced-fat peanut butter

1 tablespoon low-sodium soy sauce

1 teaspoon grated peeled fresh ginger

1 teaspoon sriracha (hot chile sauce, such as huy fong)

1 teaspoon dark sesame oil

2 teaspoons dry-roasted peanuts

2 cups mixed baby salad greens

1/2 cup fresh bean sprouts

2 tablespoons vertically sliced red onion

2 tablespoons fresh mint leaves

2 tablespoons fresh cilantro leaves

6 baby carrots, peeled

4 cherry tomatoes, quartered

Directions:

1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.

By RecipeOfHealth.com