Crunchy Asian Salad with Sriracha Peanut Dressing

Ingredients:

Dressing:

• 1/3 c Natural Peanut Butter

• 2 tbsp Rice Wine Vinegar

• 2 tbsp Tamari (GF)

• 2 tbsp Lime Juice

• 2 tbsp Raw Honey

• 2 tsp Sesame Oil

• 2-3 tbsp Coconut Milk ( to thin out)

• 1 in knob Ginger, grated

• 1 Garlic Clove, pressed

• 1/2-1 tsp Sriracha

• 1/4 tsp salt

Salad:

• Salad mix of you choice ( I like cabbage/romaine mix)

• Cooked Chicken (whatever you got!)

• Red Peppers

• Carrots, ribboned or shredded

• Cucumber, ribboned or diced

• Pea Pods

• Green Onions

• Peanuts

Putting Together:

Dressing: Put all ingredients into a mason jar and whisk. It will take some mixing to brake down the peanut butter. Add more coconut milk to thin the dressing, as needed.

This is your time to play with your food. If you LOVE peppers add alot or not. You get to build based on what you love. Have fun!

*Note if you are peanut sensitive Almond or Cashew butter will work. They will have a bit of a different texture and might need more thinning out.

Classic Cobb Bowl

Salad:

• A handful of mixed greens
• 1/2 cup cooked quinoa
• 1/2 cup cooked chicken
• 2 eggs, sliced
• 2 pieces of cooked bacon, chopped
• 2 green onions, chopped
• 5 grape tomatoes, halved
• 1/2 avocado, diced
• sprinkle of goat cheese
• 3-4 tbsp honey mustard vinaigrette

Vinaigrette:

• 1 cup olive oil
• 1/3 cup white wine vinegar
• 2 tbsp grainy mustard
• 1/2 tsp salt
• 1/4 onion powder
• 1/4 garlic powder
• 1-1/2 tbsp of raw honey

Put all together in a mason jar and shake, done!

Lets put together:

Take a good size bowl and start building in order of ingredients! Simple and ready in a snap! You can even make in a mason jar, add the dressing for a salad on the go. 

Check out this handy video on this snap of a recipe!