Eat Healthy After the Holidays with Pete’s Living Greens’ Thai-Inspired Salad

 

To help bring some back balance to your diet, after weeks of filling ourselves with eggnog, cocktail appetizers and cookies, try our Thai-inspired salad with ginger dressing. The flavorful dish features our bouquet lettuce — a good source of Vitamin A which is key to fight infection and supports healthy vision. The dish also includes cabbage. Often referred to as a superfood, the cruciferous vegetable contains glucosinolates (also found in our own Watercress). “The Harvard School of Public Health reports that people who regularly consume the nutrients in fresh produce like cabbage may be less likely to develop a wide variety of chronic diseases,” writes SFGate.

With a bit of pre-planning, a healthy diet with a few indulgences here and there can easily be achieved!

Enjoy!

Thai Salad with Ginger Dressing 
Serves 6
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Prep Time
20 min
Prep Time
20 min
Creamy Ginger Dressing
  1. 3 tablespoons seasoned rice vinegar
  2. 2 tablespoons fresh ginger, peeled and minced or grated
  3. 2 cloves garlic, minced
  4. 1 tablespoon sugar
  5. 1 tablespoon soy sauce
  6. ½ teaspoon toasted sesame oil
  7. ¼ teaspoon cayenne pepper 
1 cup canned reduced fat coconut milk
Salad
  1. 2 heads Pete's Living Greens Bouquet Lettuce, torn
  2. 2 cups Napa cabbage, shredded  
1 cup Pete's Living Greens Watercress or Upland Cress
  3. 12 ounces snow peas, thinly sliced (about 1 ½ cup)
  4. 5 - 6 scallions, green and white parts, thinly sliced
  5. 1 bunch radishes, thinly sliced (about 8 to 10 radishes)
  6. 1 cup cilantro, whole leaves, lightly packed
  7. 2/3 cups slivered almonds, toasted
To make dressing
  1. In a small bowl, combine all ingredients except coconut milk. Stir until sugar dissolves. Gradually whisk in coconut milk, stirring until blended.
  2. In a large bowl combine all ingredients except almonds.
  3. Gently toss with dressing and sprinkle on almonds.
Notes
  1. To serve as an entrée salad, add sliced chicken, beef or shrimp.
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