Crunchy Asian Salad with Honey Ginger Peanut Dressing

FOR THE SALAD: Bring a pot of water to a boil, add the sugar snap peas and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water to stop cooking, drain again and set aside. Combine all salad ingredients in a large bowl. Pour the dressing over the salad, mix well. Enjoy! FOR THE DRESSING: In a medium bowl, combine all ingredients and whisk together.

Salads

Ingredients

FOR THE SALAD:

3 C baby spinach leaves

1/2 carrot, shredded

1/2 red bell pepper, thinly sliced

1/4 red onion, thinly sliced

1/4 lb sugar snap peas

1 small cucumber, thinly sliced

1/2 C roasted peanuts

1 T toasted sesame seeds

FOR THE DRESSING:

1/4 C of The Olive Bin's Honey Ginger Balsamic Vinegar

2 T soy sauce

1 T honey

3 T of The Olive Bin's Toasted Sesame Oil

1/4 C any of The Olive Bin's Extra Virgin Olive Oils

3 T creamy peanut butter

1 T toasted sesame seeds

Directions

FOR THE SALAD:

Bring a pot of water to a boil, add the sugar snap peas and cook for about 5 minutes, until peas are crisp tender.
Drain, rinse under very cold water to stop cooking, drain again and set aside.
Combine all salad ingredients in a large bowl. Pour the dressing over the salad, mix well. Enjoy!

FOR THE DRESSING:

In a medium bowl, combine all ingredients and whisk together.

Associated Products

Extra Virgin Olive Oils

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Japanese Toasted Sesame Oil

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