Baby Spinach Salad with Peanut Dressing


Carrots, peanuts, and chow mein noodles add a nice crunch to this tasty Thai-inspired spinach salad.


3 tablespoons unsweetened creamy peanut butter
2 teaspoons grated fresh ginger root
  grated zest of 1 lime
1 tablespoon fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons brown sugar
1/4 teaspoon Asian chile sauce
1 1/2 teaspoons soy sauce
1/4 cup Toasted sesame oil
5 ounces Earthbound Farm Organic Baby Spinach
1 carrot (shredded)
1/4 cup roasted, salted peanuts (chopped, or sunflower seeds)
1/2 cup chow mein noodles
1/2 small red bell pepper (cut into thin slivers)


Place the dressing ingredients in a blender and purée until smooth.

In a large bowl, toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.

Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.


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