Thai Chopped Salad

• FOR THE DRESSING:
• 1/3 cups Vegetable Oil
• 2 cloves Garlic, Minced
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Water
• 2 Tablespoons White Vinegar
• 2 Tablespoons Honey
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Chopped Lemongrass (outer Part Removed)
• 1 Tablespoon Fresh Ginger Chopped
• FOR THE SALAD:
• 1 cup Frozen (shelled) Edamame
• 6 cups Baby Greens (I Used An Oriental Mix)
• 2 Bell Peppers, Stem And Seeds Removed, Thinly Sliced
• 3/4 cups Green Onions, Green Parts Only, Thinly Sliced
• 3 Medium-sized Carrots, Shaved With A Vegetable Peeler
• 1 cup Fresh Cilantro, Chopped
• 1 cup Sea Salted Cashews

1. Place all the dressing ingredients into a food processor and puree until smooth. Adjust tastes to your liking and transfer mixture to a mason jar (or a bowl). Give your food processor a quick rinse and wipe (you'll use it soon)!
2. Cook the edamame by boiling it for 3 minutes. Drain and allow it to cool.
3. Meanwhile, add baby greens, peppers, green onions and shaved carrots into a large salad bowl.
4. Place the cooked edamame, cilantro, and cashews in the food processor and pulse 5 times to get a minced texture. Transfer to your bowl of greens and toss everything together.
5. Drizzle with the dressing, toss gently and enjoy immediately.
6. Recipe adapted from Pinch of Yum's Chopped Thai Salad with Sesame Garlic Dressing.

dressing, vegetable oil, garlic, soy sauce, water, white vinegar, honey, sesame oil, outer, fresh ginger, salad, bell peppers, green onions, carrots, fresh cilantro, cashews

Taken from tastykitchen.com/recipes/salads/thai-chopped-salad/ (may not work)