Monday, October 23, 2017
Recipe from SkinnyTaste Fast & Slow by Gina Homolka
Husband-Tested in Alice’s Kitchen
We thought this was a scrumptious salad that made a great light supper. I think this is company worthy because not only is it tasty, it’s also pretty, especially when the salad is placed on a platter of fresh greens. Double the recipe, have some for dinner and pack the remaining salad for your workweek lunches. By using powdered peanut butter instead of peanut butter, the fat content of this recipe is reduced. Powdered peanut butter is made by pressing peanuts to remove most of the fat and oil content.
2 Tablespoons water
¼ cup powdered peanut butter (I used PB2.)
2 Tablespoons reduced sodium soy sauce
1 ½ Tablespoons toasted sesame oil
2 Tablespoons unseasoned brown rice vinegar
1 Tablespoon honey
1 Tablespoon Sriracha sauce
1 medium garlic clove, peeled and smashed
1 Tablespoon grated or minced fresh ginger
2 English cucumbers (I used 2 regular cucumbers, peeled and seeded), halved lengthwise and thinly sliced
8 ounces cooked chicken breast, shredded
½ red bell pepper, finely chopped
½ yellow bell pepper, finely chopped
2 scallions, thinly sliced or ¼ small red onion, minced
1 teaspoon toasted sesame seeds (I used black sesame seeds.)
Spring lettuces, baby spinach or other tender greens (Optional, but I think it’s a great addition.)
Combine all the dressing ingredients in a blender or small food chopper and process until well blended. Set aside.
In a large bowl, toss together all the salad ingredients except the sesame seeds. Pour the dressing over and toss the salad again.
Line a platter with the lettuces or greens. Using tongs, place the salad over the greens. Sprinkle with the sesame seeds and serve.
Nutritional Information: (per serving) 231 calories; 8.5 g fat (1.5 saturated fat); 48 mg cholesterol; 17 g carbohydrates; 3.5 g fiber; 23 g protein; 10 g sugars; 438 mg sodium