Thai Spring Salad

Prep Time:
20 minutes
Cook Time:
0 minutes
8 servings

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1bag (5 oz.)H-E-B Red Leaf Lettuce, cut into bite-size pieces,

1c.H-E-B Zeema Sweet Yellow Tomatoes, halved,

2c.thin sliced Hot House Cucumbers,

4slicesred onion, rings separated,

1Tbsp.fine chopped fresh ginger,

4radishes, thin sliced,

1/4c. each:mint, basil & cilantro leaves,


2Tbsp. each:H-E-B Extra Virgin Olive Oil & Lime Juice,

1/4tsp.Central Market Organics Crushed Red Pepper,

1/2tsp.H-E-B Dijon Mustard,

1/4c.chopped H-E-B Dry Roasted Unsalted Peanuts (optional),


1Layer lettuce, tomatoes, cucumbers, onion, ginger, radish, mint, basil and cilantro in a large salad bowl or platter. Cover salad and keep refrigerated until ready to serve.

2Combine olive oil, lime juice, crushed red pepper, mustard and 1/2 cup water in a small jar or salad cruet and shake. Keep at room temperature until ready to serve.

3Before serving add vinaigrette to salad and toss. Sprinkle with peanuts if desired.

Nutritional Information

Calories: 50, Sodium: 15mg, Carbohydrates: 5g, Dietary Fiber: 1g, Sugar: 2g, Protein: 1g

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