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Thai Salad With Peanut Dressing

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3 tablespoons water

2 tablespoons rice wine vinegar

1 tablespoon chopped green onions

1 tablespoon reduced-fat peanut butter

1 tablespoon low-sodium soy sauce

1 teaspoon grated peeled fresh ginger

1 teaspoon sriracha (hot chile sauce, such as Huy Fong)

1 teaspoon dark sesame oil

2 teaspoons dry-roasted peanuts

2 cups mixed baby salad greens

1/2 cup fresh bean sprouts

2 tablespoons vertically sliced red onion

2 tablespoons fresh mint leaves

2 tablespoons fresh cilantro leaves

6 baby carrots, peeled

4 cherry tomatoes, quartered

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