Asian Chopped Salad with Crunchy Peanut Dressing

  Chopped salads are all the rage, and it’s a great way to get our veggies in.  Chopped salads are simply a regular salad, but instead of being layered, all the ingredients are chopped and tossed. It’s a great healthy meal and the very best chopped salads can be made right at home, saving you tons of $$!  This is one of my favorite chopped salad recipes – see what you think!


8 leaves romanine lettuce, chopped

1 cup shredded carrots

1 red bell pepper, seeds and membranes removed, diced
1 cup edamame

1 jalapeño, seeds and membranes removed, minced

1/2 small red onion, thinly sliced

1 cup cooked quinoa, any color

1/2 cup chopped scallions
1/3 cup chopped cilantro

1/3 cup chopped roasted peanuts (or substitute crunchy won ton strips for crunch, after you dress the salad)

1/4 cup creamy peanut butter
2 tsp. freshly grated ginger

3 Tbs. soy sauce
2 Tbs. dark brown sugar

1 Tbs. rice vinegar
1 tsp. sesame oil

1 Tbs. olive oil
1/2 tsp. red pepper flakes 

Combine all dressing ingredients except peanuts in a small sauce over medium heat; when dressing is well combined, add peanuts and stir to combine; remove from heat. Add water as needed to dressing, a bit at a time, to thin down. 

Place salad ingredients into a large serving bowl; drizzle desired amount of dressing over ingredients and gently toss to combine.  Serve at once.

**I usually add about half of the dressing and add more as I go, as needed.  Store leftover dressing in the fridge.

Now You’re Cookin’,
Chef Alli

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