Cold Spinach Salad With Roasted Peanuts Recipes

SPINACH SALAD WITH PEANUT DRESSING

Steps:

• In a blender, combine the first six ingredients. Cover and process until smooth. Arrange spinach and strawberries on salad plates or bowls; drizzle with dressing.

PEA 'N' PEANUT SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.

BABY SPINACH SALAD WITH PEANUT DRESSING

Steps:

• Place the dressing ingredients in a blender and puree until smooth.
• In a large bowl toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
• Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.

WINTER VEGETABLE SALAD WITH BUTTERNUT SQUASH, BRUSSELS SPROUTS, AND BEETS

Steps:

• Preheat oven to 375 F. Line the baking sheet with parchment paper.
• Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
• Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
• Preheat oven to 375 F. Line the baking sheet with parchment paper.
• In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine. Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.
• Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
• Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
• Add 2 beets to a medium-size saucepan filled with water. Bring to boil. Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 20 minutes. Remove from heat.
• Using a large spoon or a ladle, carefully remove beets from hot water. Let them cool. When completely cooled, peel the beets and then dice them into small cubes.
• Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.
• Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.
• Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.
• Combine 1 cup of balsamic vinegar + 1/4 cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
• In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, diced cooked beets, toasted pecans, and dried cranberries.
• Drizzle with the balsamic glaze.

MANDARIN PEANUT-CRUNCH SALAD

Steps:

• In a large mixing bowl, combine the salad ingredients. Toss with dressing; season with salt and pepper as needed and serve immediately.

COLD SPINACH SALAD WITH ROASTED PEANUTS

Steps:

• boil spinach in boiling water for 30 seconds, rinse in ice cold water immediately. drain and corsely chop. Using a rolling pin, crash the peanuts into smaller bits. Mix with spinanch. Use a cookie cutter or alike to mold into shape on plate. Mix peanut sauce, water, soy sauce and seseme oil well until smooth. Drizzle on top of spinch and serve in style.