Ingredients for Baby Spinach Salad With Peanut Dressing
- 1/2 cup no sugar added peanut butter
- 2 tablespoons fresh gingerroot, minced
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons Asian chili sauce
- 1/2 cup soy sauce
- 2 teaspoons toasted sesame oil
- 5 ounces baby spinach
- 1 medium carrot, shredded
- 1/4 cup dry roasted salted peanuts
- 1/4 cup chow mein noodles
- 1/2 red bell pepper, thinly sliced
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How to Make Baby Spinach Salad With Peanut Dressing
- **Make the Peanut Dressing:** Combine 1/4 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon lime juice, 1 clove garlic (minced), 1/4 cup water, and a pinch of red pepper flakes in a blender. Blend until completely smooth and creamy. Add more water if needed to reach desired consistency.
- **Prep the Vegetables:** Wash and thoroughly dry 5 oz (approximately 5 cups) of Earthbound Farm baby spinach. Shred 1 medium carrot. Roast 1/4 cup peanuts until lightly browned (optional, but adds great flavor).
- **Assemble the Salad:** In a large bowl, gently toss together the baby spinach and shredded carrots.
- **Dress the Salad:** Add half of the peanut dressing to the spinach mixture and toss gently to coat evenly. Add more dressing as needed, starting with small amounts to avoid over-dressing.
- **Garnish and Serve:** Divide the salad among chilled serving plates. Garnish each serving with 1 tablespoon of roasted peanuts, 1 tablespoon chow mein noodles, and a few slivers of red pepper (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
45g
Fat
21g
Carbs
7g
