Spinach salad with peanut dressing brings the flavors and textures you love in one big lunch!
I know it seems weird for me to be pumping out another salad so soon… But this one also has a good inspiration! Me and my mother-in-love went to a chopped salad restaurant recently. And I had one of their signature salads that was served with cold poached salmon and an Asian dressing. I set out to create a salad similar to that one so that I could re-create it for my own lunches, and when testing it turned into so much more!
When J tried the salad, he said, “Wow, this salad dressing is good. Does it have peanut butter in it?” And I thought, “That’s weird.” Because it didn’t. Then I thought… why not add to that flavor and go ahead and use peanut butter in this dressing? The salad has turned into everything that’s good about chicken satay in a salad form! You really can’t go wrong with sliced toasted almonds on a salad, almost ever. They’re really versatile.
This dressing comes together with things I generally have already laying around, but I did use an immersion blender to get the job done. Here is the one that I have (affiliate). It comes with a cup that has high sides and is the width perfect for the blender blade, so that liquid doesn’t spill out. I just use that, and then it even had a spout and was ready to pour!
Local Spotlight: It’s Malabar spinach time at the farmers market! This is gorgeous, big, leafy spinach and was perfect for this. And if I never have to buy honey again, it will be too soon. We have recently been gifted lots of local honey. No complaints over here! We use it for a lot of things!
Do you like sweet salad like the one posted a few weeks ago here? Or are you more of a savory type of salad eater?
Spinach Salad with Peanut Dressing [mDF, GF, V]
- 6 T. olive oil
- 2 T. low-sodium soy sauce
- 2 cloves garlic chopped
- 2 tablespoons honey
- 1 T. ginger minced
- 2 t. sesame oil
- 4 T. rice vinegar
- 1 T. peanut butter
- 4 servings spinach
- 1/4 red onion
- 1/4 C. sliced almonds toasted
- 1/4 C. feta cheese
- 1/4 C. green onions optional
Toast almonds in a dry skillet on medium heat until brown, stirring constantly.
Very thinly slice red onion into strips and scallions, if desired.
With an immersion blender, combine oil, soy sauce, garlic, ginger, honey, sesame oil and vinegar together until smooth and emulsified.
Each serving of salad will use about 3-4 T. of dressing.
Serve with feta cheese, almonds, and onions.
Can be modified to be dairy free if cheese is removed.