Garden Chop Salad With Thai Vinaigrette

  1. In a large bowl, toss vegetables together.
  2. Combine all vinaigrette ingredients in a container with a tight-fitting lid and shake until well-combined.
  3. Pour vinaigrette over vegetables and toss to coat.
  4. Chill for at least one hour; toss again before assembling servings.
  5. Create individual servings by placing lettuce leaves on chilled salad plates and using a slotted spoon to place the desired quantity of salad on top of the lettuce.
  6. Toss together the chopped fresh herbs and sprinkle generously over salad; top with chopped peanuts or cashews.

cucumber, tomato, zucchini, red bell pepper, carrot, radish, green onions, freshly squeezed lime juice, soy sauce, rice wine vinegar, vegetable oil, hot chili pepper, fresh garlic, lemon zest, cayenne, lettuce leaf, fresh basil, fresh cilantro, mint, peanuts

Taken from www.food.com/recipe/garden-chop-salad-with-thai-vinaigrette-518461 (may not work)

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