Thai Salad with Peanut Dressing

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