Sunday, August 4, 2013

Thai Salad with Peanut Dressing

Sometimes I get tired with salad.  I mean, it seems you can only have lettuce and Ranch or lettuce and Caesar dressing so many times.  And with only 2 people, we go through bottles of dressing pretty slowly.

So when I saw this recipe I showed D.  He said ok.

It was really good.  We got 4 servings.  Probably because we had as a side.  We had with Sticky Coconut Chicken.

Thai Salad with Peanut Dressing

Photo by ALB

"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

Yield: 2 servings

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

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.

Nutritional Information
Calories: 160; Fat: 8.2g; Saturated fat: 1.4g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 2.8g; Protein: 6.4g; Carbohydrate: 18.4g; Fiber: 4.6g; Cholesterol: 0.0mg; Iron: 2.1mg; Sodium: 554mg; Calcium: 68mg

Cooking Light MAY 2009

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