November 23, 2014
Copycat Panera Thai Salad
I’ve gushed over Panera, and more specifically their Thai Chicken Salad (sans chicken – I’m a vegetarian so I sub in avocado instead). Since I can’t get enough of it, I decided to try to make my own – simple and delicious. Ingredients:
Directions:
- 1 head of romaine lettuce, chopped
- 1 carrot
- 1 red pepper
- 1 tbsp. olive oil
- 1 avocado, chopped
- 1 cup edamame
- ¼ cup chopped cashews (or peanuts)
- ¼ cup wonton strips
- 2 tbsp. rice vinegar
- 1 tsp. sesame oil
- 1 tsp. soy sauce
- ½ tsp. sugar
- 1 garlic clove, minced
- ½ tsp. red pepper flakes
- ½ tsp. lime juice
- 1 tsp. fresh ginger, minced

- Cook the carrots, red pepper, and edamame in the olive oil in a skillet over medium heat. Sauté until cooked through and lightly roasted. Then remove from heat and let cool.
- To make the vinaigrette, simply mix everything together until combined.
- Finally, build your salad. Fill a bowl with the romaine lettuce, add the roasted veggies, top with the avocado, sprinkle with cashews and wonton strips, drizzle with the vinaigrette, and mix together.