Thai Salad with Peanut Dressing

Ingredients
* Dressing:
* 3 tablespoons water
* 2 tablespoons rice wine vinegar
* 1 tablespoon chopped green onions
* 1 tablespoon reduced-fat peanut butter
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon grated peeled fresh ginger
* 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
* 1 teaspoon dark sesame oil
* 2 teaspoons dry-roasted peanuts

Salad:
* 2 cups mixed baby salad greens
* 1/2 cup fresh bean sprouts
* 2 tablespoons vertically sliced red onion
* 2 tablespoons fresh mint leaves
* 2 tablespoons fresh cilantro leaves
* 6 baby carrots, peeled
* 4 cherry tomatoes, quartered

Directions:
1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.

I used mild chili sauce and did not use any dry roasted peanuts when making my dressing. For my salad, i just had some leaf lettuce and tomatoes. But overall i felt this salad dressing was yummy. Jed enjoyed it too. If you want to change up a boring old salad, this is the way to do it.