Thai Salad

Family get-togethers provide much opportunity to try new recipes. And this Easter proved no exception. I tried three new recipes for Easter dinner that I will be sharing here this week. I hope you enjoy them as much as we did --- they all 'passed' with rave reviews.

This recipe for Thai Salad makes a pretty, warm weather salad or entree and offers much room for creativity. This salad is arranged on a nest of greens, sprouts, and sliced radishes, making an appealing arrangements. And flavors abound. Try it! You'll see what I mean!

1/2 cup fresh lime juice
1/4 cup Bragg's Liquid Aminos*
2 teaspoons fresh ginger
2 cloves garlic, crushed
3/4 teaspoon crushed red pepper flakes
12 ounces firm tofu, cut into thin strips
1/2 cup diced red or green pepper
1 medium cucumber, peeled and sliced thinly
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
6 cups organic mixed greens
1/2 cup spicy sprouts
1/2 cup sliced radishes
1/4 cup salted sunflower seeds
Toastes sesame oil, optional

1. Combine the lime juice, liquid aminos, ginger, garlic, and red pepper flakes in a small bowl. Add the tofu strips and mix gently.

2. Add the green pepper, cucumber, green onion, and cilantro to bowl. Stir again, then cover and refrigerate until serving time.

3. Arrange the organic greens on a platter. Add the spicy sprouts and radish slices. Top with the marinated tofu mixture. Pour any remaining dressing over the salad.

4. Garnish with radish slices, greens, and asparagus spears (if available). Sprinkle sunflower seeds over top.

5. Serve immediately. A small bottle of toasted sesame oil can be passed around individually for those who wish to sprinkle some on their salad to temper the intense lime flavor.

*if Bragg's Liquid Aminos are not available, soy sauce or tamari sauce may be substituted. If gluten free, use wheat free version.

**spring green peas in pod can be substituted for the radishes. Peanuts can be substituted for the sunflower seeds.

Delicious served with rice cakes as an accompaniment.