Asian Salad with Peanut & Lime Dressing

Try this tasty salad to add some new flavor to your spinach! It has become a staple meal at 51 Porter. 

For the Salad

Ingredients:
- 4-5 Carrots washed and peeled and chopped
- 2 Broccoli Crowns, chopped
- 1/2 Cup Red Onion, chopped
- 3/4 Cup edamame
- Chopped Spinach
- Canned Mandarin Oranges *
- 2 Eggs, Scrambled *
- Spaghetti/Angel Hair/Vermicelli Noodles
- Chopped Peanuts
*optional

Directions:
1.  Heat oven to 380 degrees, and roast the carrots, broccoli and red onion until the carrots are tender.
2.  Boil the pasta in water until thoroughly cooked. The amount of pasta depends on how many you're feeding, but we use a bundle of dry noodles that is about the diameter of a nickel for three servings.
3.  While waiting for the veggies to roast and water to boil, chop your spinach and place in large salad bowl. Add the other ingredients to the bowl - the edamame, canned mandarin oranges, eggs, and whatever else you feel like!
4.  When broccoli, carrots and onions are finished, add to the salad bowl immediately. The heat of the roasted veggies and hot noodles (and eggs if you use them) will slightly wilt the spinach, which adds a nice texture.

For the Peanut & Lime Dressing
Ingredients:
- 1/2 Cup Natural Peanut Butter (chunky or smooth)
- 2 Tbs Soy Sauce
- 2 Tbs. White Wine Vinegar
- 1 1/2 Tbs. Lime Juice
- 3 Cloves of Pressed Garlic
- 1/2 Cup Warm Water
- Salt and pepper to taste, and for an extra kick, a dash of ground ginger

Directions:
1.  Combine all ingredients and stir until smooth! Easy!

Putting it all together
1.  Add your peanut & lime dressing to the salad and toss.
2.  Serve the salad with the chopped peanuts as a garnish.

Share