Thai Tossed Salad
- 1 cup small broccoli florets, raw or lightly steamed
- 2 plum tomatoes, diced
- 1/2 medium cucumber, peeled and sliced
- 1 medium red bell pepper, cut into short, narrow strips
- 1 cup unsweetened pineapple chunks (about half of one 20-ounce can, drained)
- 1 large celery stalk, sliced diagonally
- 1/2 cup sliced cremini or baby bella mushrooms
- Mixed baby greens, as desired
- 1 cup mung bean sprouts or 1/2 cup green sprouts (such as sweet pea shoots)
- 3/4 cup Coconut-Peanut Sauce or Salad Dressing (page 215), or as needed
- Combine all of the ingredients except the last three in a serving bowl.
- To serve, arrange baby greens on a large serving platter.
- Top with the salad, then sprinkle with the sprouts.
- Serve, passing around the Coconut-Peanut Sauce for everyone to dress their salad as desired.
- Calories: 91
- Total Fat: 3g
- Protein: 3g
- Carbohydrates: 13g
- Fiber: 3g
- Sodium: 85mg
broccoli florets, tomatoes, cucumber, red bell pepper, pineapple, celery stalk, cremini, baby greens, bean sprouts, coconutpeanut sauce
Taken from www.epicurious.com/recipes/food/views/thai-tossed-salad-390550 (may not work)