There’s nothing quite like diving into crisp salad greens with crunch fresh vegetables. Just like my friend likes to say, “Sometimes I could use a good walk and a nice salad.”
This salad was a quick dinner using several bits and pieces found in my fridge from recipes past. I’m a huge fan of chicken satay with peanut sauce. So when I came across this dressing in a past issue of Cooking Light magazine, I knew it was going to be a yummy meal.
- 1 head leaf lettuce, roughly chopped
- ¼ head iceberg lettuce, roughly chopped
- 1 medium carrot, peeled and sliced
- ¼ small red onion, thinly sliced
- ½ red pepper, thinly sliced
- 3 Tbl. warm water
- 2 Tbl. rice wine vinegar
- 1 Tbl. green onions, chopped
- 2 Tbl. chunky peanut butter
- 1 Tbl. low-sodium soy sauce
- 1 tsp. fresh ginger, peeled and grated
- 1 tsp. red chili paste
- 1 tsp. dark sesame oil
- Pulse all the dressing ingredients in a food processor until well combined. Toss with the salad ingredients before serving.