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
Ingredients
Dressing:
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
Salad:
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
Preparation
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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