Thai Salad with Peanut Dressing

Thai Salad with Peanut Dressing


Add chopped cooked chicken (optional)


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

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.



Yield: 2 servings

CALORIES 160 ; FAT 8.2g (sat 1.4g,mono 3.6g,poly 2.8g); CHOLESTEROL 0.0mg; CALCIUM 68mg; CARBOHYDRATE 18.4g; SODIUM 554mg; PROTEIN 6.4g; FIBER 4.6g; IRON 2.1mg

Cooking Light, MAY 2009