Thai Cashew Chopped Salad with a Ginger Peanut Sauce and Carrot Cake Oatmeal


I really liked the idea of making a Carrot Cake Oatmeal. I baked my oatmeal and made it so it serves 4.


I had a hard time getting a good picture of the baked Carrot Cake Oatmeal, sorry! The very first thing I did was take a small handful of raisons and soak them in warm water. I hate when raisons are really hard; soaking them makes them soft and juicy. I used my SaladShooter to chop up 1 carrot and a small handful of walnuts. I shot them right into a small baking dish. Then I added a pinch of cinnamon, nutmeg, cloves, ginger and salt. Next, I tossed in a cup of steel cut oats and stirred it around. I poured in 2 cups of unsweetened almond milk, a healthy squirt of honey and a 1/2 teaspoon of vanilla extract. I stirred it again and then I popped it into a 400 degree Fahrenheit oven for a half hour. It was so delicious!



I love a big, hearty salad for dinner! Thai Cashew Chopped Salad with a Ginger Peanut Dressing caught my eye on Pinterest . I made my salad exactly the same as the recipe except I used kale instead of romaine lettuce because I wanted a chewier salad. I would make it with romaine lettuce in the spring or summer.

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