Thai Salad with Peanut Dressing

Ingredients

• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 3 tablespoons water
• 2 tablespoons rice wine vinegar
• 1 tablespoon chopped green onions
• 1 tablespoon reduced-fat peanut butter
• + 11 more ingredients
• • 1 tablespoon low-sodium soy sauce
  • 4 cherry tomatoes, quartered
  • 6 baby carrots, peeled
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons vertically sliced red onion
  • ½ cup fresh bean sprouts
  • 2 teaspoons dry-roasted peanuts
  • Dressing:
  • 2 cups mixed baby salad greens
  • Salad:

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.

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