Thai Salad with Peanut Dressing

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
"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

Recipe from

Nutritional Information

Calories 160
Fat 8.2 g
Satfat 1.4 g
Monofat 3.6 g
Polyfat 2.8 g
Protein 6.4 g
Carbohydrate 18.4 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 554 mg
Calcium 68 mg

Ingredients

Dressing:
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
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.

Note:

Maureen Nibecker, Honokaa, Hawaii,

May 2009