Thai Salad With Peanut Dressing

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

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.

dressing, water, rice wine vinegar, green onions, peanut butter, soy sauce, fresh ginger, sriracha, dark sesame oil, peanuts, salad, mixed baby salad greens, fresh bean sprouts, red onion, mint leaves, fresh cilantro, baby carrots, tomatoes

Taken from www.myrecipes.com/recipe/thai-salad-with-peanut-dressing (may not work)