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Baby Spinach Salad with Peanut Dressing 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 1 carrot (shredded) ¼ cup roasted, salted peanuts (chopped, or sunflower seeds) ½ cup chow mein noodles ½ red bell pepper (cut into thin slivers)
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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

Ingredients

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

1

carrot (shredded)

¼ cup

roasted, salted peanuts (chopped, or sunflower seeds)

½ cup

chow mein noodles

½

red bell pepper (cut into thin slivers)

Directions

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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