Crunchy Asian salad with peanut dressing

• Vegetarian
• Gluten free

• Produce

  • 6 cups Baby spinach leaves or other greens
  • 1 Carrot, large
  • 1/2 Cucumber or 1 small cucumber, large
  • 1 tsp Ginger, fresh
  • 1/2 cup Peanuts, roasted
  • 1 Red bell pepper
  • 1/4 Red onion
  • 1/2 lb Sugar snap peas

• Condiments

  • 1 tbsp Honey
  • 3 tbsp Peanut butter, creamy
  • 2 tbsp Soy sauce

• Baking & Spices

  • 3 tbsp Sesame seed, toasted

• Oils & Vinegars

  • 1/4 cup Rice wine vinegar
  • 3 tbsp Sesame oil, toasted
  • 1/4 cup Vegetable oil

Found on juliasalbum.com

Ingredients

• 1/4 cup rice wine vinegar
• 1 teaspoon chopped fresh ginger or 1/2 teaspoon powdered ginger
• 2 tablespoons soy sauce (use gluten free Tamari soy sauce for gluten free version)
• 1 tablespoon honey (or more, if you like it sweeter)
• 3 tablespoons toasted sesame oil
• 1/4 cup vegetable oil
• 3 tablespoons creamy peanut butter
• 2 tablespoons sesame seeds, toasted
• 6 cups baby spinach leaves or other greens, washed, and dried
• 1 large carrot, shredded
• 1 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 pound sugar snap peas
• 1/2 large cucumber or 1 small cucumber, thinly sliced
• 1/2 cup roasted peanuts, chopped in half
• 1 tablespoon sesame seeds toasted

Directions

• In a medium bowl, combine and whisk together all dressing ingredients, except for 1 tablespoon of sesame seeds.
• Bring a pot of water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
• Combine all salad ingredients in a large bowl. Pour the dressing over the salad, just enough to coat (you dont have to use all of the dressing, unless you want to). Sprinkle the salad with the remaining tablespoon of toasted sesame seeds.