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Thai Salad Recipe

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This recipe for Thai Salad is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Organic Spring Mix
Cooked Rice
Tender Asparagus
Cherry or Grape Tomatoes
Kalama Olives
1 Avocado
Vegan Mindful Mayonnaise by Earth Balance
Balsamic Vinegar or the juice from Kalama Olives
Thai Peanut Dressing and Dip
Directions:
Directions:
Fill each bowl with Spring Salad Mix. To each bowl, add: 1/4 cup of cooked rice, 4 asparagus broken into 1 inch long pieces, a handful of cherry or grape tomatoes, 6 Kalama Olives, 1/4 of an avocado cut into cubes and 1 Tablespoon of Vegan Mindful Mayonnaise by Earth Balance placed on the center. Drizzle each salad with 2 teaspoons of Balsamic Vinegar (or the juice from the jar of Kalama Olives) and Thai Peanut Dressing and Dip.

 

 

 

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