Thai Spring Salad

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

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

2 c. thin sliced Hot House Cucumbers,

4 slices red onion, rings separated,

1 Tbsp. fine chopped fresh ginger,

4 radishes, thin sliced,

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

• Dressing:,

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

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

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

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

Directions

1 Layer 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.

2 Combine 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.

3 Before 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