Carrots, peanuts, and chow mein noodles add a nice crunch to this tasty Thai-inspired spinach salad.
|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||Earthbound Farm Organic Baby Spinach|
|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.