Tossed Green Salad with Peanut Dressing

There’s nothing quite like diving into crisp salad greens with crunch fresh vegetables. Just like my friend likes to say, “Sometimes I could use a good walk and a nice salad.”

This salad was a quick dinner using several bits and pieces found in my fridge from recipes past. I’m a huge fan of chicken satay with peanut sauce. So when I came across this dressing in a past issue of Cooking Light magazine, I knew it was going to be a yummy meal.

Tossed Green Salad with Peanut Dressing
Prep Time
Cook Time
Total Time
Recipe Type: Salads
Serves: 4 people
  • 1 head leaf lettuce, roughly chopped
  • ¼ head iceberg lettuce, roughly chopped
  • 1 medium carrot, peeled and sliced
  • ¼ small red onion, thinly sliced
  • ½ red pepper, thinly sliced
Peanut Dressing:
  • 3 Tbl. warm water
  • 2 Tbl. rice wine vinegar
  • 1 Tbl. green onions, chopped
  • 2 Tbl. chunky peanut butter
  • 1 Tbl. low-sodium soy sauce
  • 1 tsp. fresh ginger, peeled and grated
  • 1 tsp. red chili paste
  • 1 tsp. dark sesame oil
  1. Pulse all the dressing ingredients in a food processor until well combined. Toss with the salad ingredients before serving.
Author's Note
Dressing adapted from Cooking Light

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