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Meatless Monday recipe of the week: Baby Spinach Salad with Peanut Dressing
If you like food with Asian-inspired flare, you'll love this Meatless Monday's take on spinach salad.
Rather than the ubiquitous berry/nut/soft cheese combo that normally dominates the spinach salad domain, this salad gets its kicks from a zesty peanut sauce that includes ginger, lime and brown sugar. Add in crispy noodles and fresh bell pepper and you've got a tasty, different spinach salad.
Baby Spinach Salad with Peanut Dressing
3 tablespoons unsweetened creamy peanut butter
2 teaspoons grated fresh ginger root
Grated zest of 1 lime
1 tablespoon fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons brown sugar
1/4 teaspoon Asian chile sauce
1 1/2 teaspoons soy sauce
1/4 cup toasted sesame oil
5 ounces baby spinach
1 carrot (shredded)
1/4 cup roasted, salted peanuts (chopped, or sunflower seeds)
1/2 cup chow mein noodles
1/2 small red bell pepper (cut into thin slivers)
Place the dressing ingredients in a blender and purée until smooth.
In a large bowl, toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles and slivered pepper. Serves 2-3.
— Recipe from www.ebfarm.com