INGREDIENTS
Dressing:
3 tbsp
water
2 tbsp
rice wine vinegar
1 tbsp
chopped green onions
1 tbsp
reduced-fat peanut butter
1 tbsp
low-sodium soy sauce
1 tsp
grated peeled fresh ginger
1 tsp
Sriracha (hot chile sauce, such as Huy Fong)
1 tsp
dark sesame oil
2 tsp
dry-roasted peanuts
Salad:
2 cups
mixed baby salad greens
1/2 cup
fresh bean sprouts
2 tbsp
vertically sliced red onion
2 tbsp
fresh mint leaves
2 tbsp
fresh cilantro leaves
6
baby carrots, peeled
4
cherry tomatoes, quartered