Asian Shrimp Salad with Peanut Dressing

Crunchy and refreshing, this salad makes a satisfying lunch or good light dinner -- and it's a snap to put together. If you'd like to keep the dish nut-free, sub in sunflower seeds for the garnish and sunflower butter for the dressing. This recipe makes 2 salads.

PREP TIME: 1 minutes
COOK TIME: 5 minutes

For the salad:
6 ounces baby greens, washed and dried
1/2 small red or white onion, thinly sliced
10-12 extra-large shrimp, blanched, peeled and deveined (see cook's note)
1 carrot, thinly sliced or julienned
1/2 cup salted peanuts, lightly chopped

For the dressing:
1 tablespoon creamy peanut butter, melted
1/4 cup vegetable oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon packed brown sugar

Make the dressing: Combine all dressing ingredients in a non-reactive bowl and whisk together. Set aside until ready to use.

To make the salads, arrange greens on two serving plates. Add onion, shrimp and carrot, dividing evenly amongst plates. Garnish with peanuts. Drizzle with dressing and serve immediately.

Cooks note: To blanch shrimp, heat a pot of water to a boil. Add shrimp and cook for 5 minutes, until the shrimp turns pink and is no longer translucent. Drain and rinse with cold water.