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Baby Spinach Salad with Peanut Dressing

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

3 Servings


3 Tbsp

unsweetened creamy peanut butter

2 tsp

grated fresh ginger root

grated zest of 1 lime

1 Tbsp

fresh lime juice

2 Tbsp

unseasoned rice vinegar

2 Tbsp

brown sugar

¼ tsp

Asian chile sauce

1 ½ tsp

soy sauce

¼ cup

Toasted sesame oil

5 oz

Earthbound Farm Organic Baby Spinach


carrot (shredded)

¼ cup

roasted, salted peanuts (chopped, or sunflower seeds)

½ cup

chow mein noodles


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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