Thai Salad With Peanut Dressing

Cooking Light, MAY 2009

• Ready In: 10 mins
• Serves: 2

Ingredients

• Dressing

• 3  tablespoons water
• 2  tablespoons  rice wine vinegar
• 1  tablespoon  chopped green onion
• 1  tablespoon  reduced-fat peanut butter
• 1  tablespoon low sodium soy sauce
• 1  teaspoon  grated peeled fresh ginger
• 1  teaspoon  hot sauce (Sriracha Rooster sauce)
• 1  teaspoon  dark sesame oil
• 2  teaspoons  dry roasted peanuts

• Salad

• 2  cups  mixed baby greens
• 1⁄2 cup fresh bean sprout
• 2  tablespoons  vertically sliced red onions
• 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.