This hearty salad packs a flavourful punch with a thai-style peanut dressing and a rainbow of colourful vegetables.


Peanut Butter Dressing: In a small food processor add peanuts and blend until smooth and no longer lumpy, 5-7 minutes. Add honey, chili sauce, lime juice, soy sauce, ginger and water. Blend until smooth. * add in extra water to loosen up dressing if it gets stiff before serving.

Salad:Preheat oven to 400°F. Line a baking tray with parchment paper.

In a large mixing bowl whisk together maple syrup, olive oil and salt. Coat sliced sweet potato ( inch) and transfer slices to prepared baking tray. Bake for 15- 20 minutes, flipping slices after 15 minutes.

Salad Assembly: On a large serving platter spoon rice on one side and place lettuce on the other. Arrange remaining ingredients in groups on top. Garnish with cilantro leaves. Serve with lime wedges and dressing.

Tip: Switch up your grain choice and try something new like Farro or Wheat berries for an extra kick of nutrients.

Brought to you by: Egg Farmers of Ontario