Cold Thai Vegetable Bowl Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Salad Ingredients:Zuccini Squash, .5 cup *Red Raddish 1-l 1/4 inch, 1 serving Cucumber (with peel), 1 cup slices Carrots, raw, .5 cup, chopped Parsnips, 0.25 cup slices Master's Touch Vine Sweet Mini Peppers (3 peppers), 1 serving Cherry Tomatoes, Fresh, 1 Tomato, 10 servingMushrooms, fresh, .5 cup, pieces or slices*Fresh Express Fancy field greens salad, 6 cup Cilantro, raw, 4 tbsp Jalapeno Peppers, .5 pepper Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/3 cup (40g), 1 servingDressing:Vinegar - Natural Rice Vinegar (Nakano), 3 tbspLime Juice, 1 lime yields Peanuts, dry-roasted, 20 peanutPonzu 3 tspsFresh Ginger Root - 1 tsp
Wash vegetables and thinly slice zuccini, carrots, parsnips, mixed pepers and mushrooms using a mandolin; dice jalapeno and cilantro; and half cherry tomatoes. Place in bowl and toss.
Grind peanuts into a powder.
Combine vinegar, lime juice, ponzu, fresh ginger root into a separate container, mix and pour over salad. Toss well. Add ground peanuts to salad and mix well.
Serving Size: Makes 2 large or up to 6 smaller servings
Number of Servings: 2
Recipe submitted by SparkPeople user HEALTHYLADY100.
Grind peanuts into a powder.
Combine vinegar, lime juice, ponzu, fresh ginger root into a separate container, mix and pour over salad. Toss well. Add ground peanuts to salad and mix well.
Serving Size: Makes 2 large or up to 6 smaller servings
Number of Servings: 2
Recipe submitted by SparkPeople user HEALTHYLADY100.
Nutritional Info Amount Per Serving
- Calories: 247.6
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 44.9 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 8.7 g
- Protein: 6.9 g
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