Carrots, peanuts, and chow mein noodles add a nice crunch to this tasty Thai-inspired spinach salad.
unsweetened creamy peanut butter
grated fresh ginger root
grated zest of 1 lime
fresh lime juice
unseasoned rice vinegar
Asian chile sauce
1 ½ tsp
Toasted sesame oil
Earthbound Farm Organic Baby Spinach
roasted, salted peanuts (chopped, or sunflower seeds)
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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