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    Thai Salad w/ Peanut Dressing


    Source of Recipe


    Rachael Ray

    List of Ingredients




    3 tablespoons chunky style peanut butter
    2 tablespoons light oil, vegetable or canola
    1 tablespoon dark soy sauce, a splash
    2 tablespoons (2 splashes) rice wine vinegar
    1 teaspoon sugar
    1/4 teaspoon (2 pinches) cayenne pepper
    1 small head Iceberg lettuce, shredded
    2 cups fresh bean spouts
    2 carrots, grated or peeled into curls with a vegetable peeler

    Recipe



    Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.

    Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
    Yield: 4 servings

 

 

 

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