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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


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