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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 48.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 441.5 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.8 g

View full nutritional breakdown of Thai Easy Tossed salad calories by ingredient
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Thai Easy Tossed salad

Submitted by: BIPOLARPRINCESS

Introduction

This easy tossed green salad recipe can be put together in a matter of minutes. Thai green salad makes a wonderfully cooling side dish to spicy Thai curries and other Thai recipes, but is equally excellent for everyday meals. This tossed salad includes a very simple salad dressing recipe that's delicious, fresh, and slightly creamy but also low in fat and calories. And it can be made as mild or as spicy as you like. Tip: double the salad dressing recipe and keep any extra in the refrigerator for a quick & scrumptious tossed salad anytime! This easy tossed green salad recipe can be put together in a matter of minutes. Thai green salad makes a wonderfully cooling side dish to spicy Thai curries and other Thai recipes, but is equally excellent for everyday meals. This tossed salad includes a very simple salad dressing recipe that's delicious, fresh, and slightly creamy but also low in fat and calories. And it can be made as mild or as spicy as you like. Tip: double the salad dressing recipe and keep any extra in the refrigerator for a quick & scrumptious tossed salad anytime!
Number of Servings: 4

Ingredients

    1 small head romaine or leaf lettuce, or the equivalent in mixed garden greens, rinsed and dried in a salad spinner
    1 green (spring) onion, sliced
    handful of fresh basil
    1/2 cucumber (see cutting instructions below)
    optional: edible flowers to garnish, such as pansies (pictured here), nasturtiums, or rose petals

    SALAD DRESSING:
    3 Tbsp. Rice vinegar
    1 Tbsp. lime juice
    1 Tbsp. Soy sauce
    1/2 tsp. minced or pureed garlic
    1 tsp. brown sugar
    optional: 1/2 fresh red chili, finely minced

Directions

Place lettuce in a salad bowl along with the spring onions and basil. If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a vegetable peeler and peel the cucumber into long, thin slices (see photo). If the slices turn out too long to eat easily, cut them in half or in thirds, OR cut them again lengthwise into long, thin strips.

Add the cucumber slices or strips to the salad bowl and toss together.

To make the dressing, simply stir the salad dressing ingredients together in a cup until the sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).

Pour the dressing over the salad and toss well to combine. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user BIPOLARPRINCESS.






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