PEANUT SOBA NOODLE SALAD
Steps:
- For the soba noodle salad: Bring a large pot of salted water to a boil over high heat. Cook the soba noodles until just tender according to package directions, 6 to 7 minutes. Reserving 1/4 cup of the cooking water, drain and run the noodles under cool water to stop cooking and ensure they stay firm. Drizzle with a little sesame oil and toss so they don't stick together. Set aside.
- For the peanut dressing: Place the sesame oil in a large saute pan over medium-high heat. Add the garlic and ginger and lightly saute (take care to not overheat as the sesame oil burns easily). You just want to gently warm and infuse the oil to cook the garlic and ginger, about 2 minutes. Add to a blender with the peanut butter, soy sauce, honey, rice vinegar, Sriracha and reserved soba cooking water (hot). Blend until completely smooth. Taste and season with salt and pepper. Mix together the carrots and scallions with the noodles in a large mixing bowl. Dress with the peanut dressing then serve garnished with the chopped roasted peanuts.
SPRING ROLL SALAD WITH PEANUT DRESSING
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
- Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
- Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.
PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD
Provided by Brad Sorenson
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the grill. Soak the peanut shells in water for 45 minutes.
- Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
- Preheat the oven to 400 degrees F.
- Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
- Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
- Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
- Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
- To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.
PEANUT BUTTER SALAD DRESSING
I found this in the newspaper and since my DH is a real peanut butter fan, I couldn't resist it! My DD loves this! Try it and let me know how you like it.
Provided by Denise in da Kitchen
Categories Salad Dressings
Time 10m
Yield 40 ounces
Number Of Ingredients 10
Steps:
- You will need 1 used-up peanut butter jar - DO NOT RINSE - be sure to leave a little around the sides for flavor. Place all ingredients in jar and then fill with oil almost to the top.
- Replace the lid and shake until no peanut butter clings to the sides of the jar.
- FAT-FREE VERSION:.
- Use left-over tea (any kind, even ordinary pekoe), or fruit juice such as lemonade, limeade or orange juice in place of some or all of the oil.
- NOTE:
- To suit my family's tastes I add more fresh ginger, garlic and pepper than called for.
Nutrition Facts : Calories 4.3, Sodium 108.6, Carbohydrate 1, Sugar 0.9, Protein 0.1
KALE SALAD WITH PEANUT DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the peanut butter with the rice vinegar, lime juice, vegetable oil, soy sauce, water and sugar in a large bowl. Add the kale, edamame, radishes and peanuts; toss well. Top with black sesame seeds and more peanuts.
PEANUT NOODLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
- Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.
PEANUT BUTTER BANANA SALAD
Someone had posted a request for a recipe of this sort and it jogged my memory back to a salad my mom used to make. The mayo and coconut are certainly optional and the banana could be topped with something else.
Provided by appetizerqueen
Categories Tropical Fruits
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice bananas in half lengthwise.
- Spread peanut butter on 4 of the banana halves than put the top back on, like a sandwich.
- Place the lettuce leaves on 4 salad plates and put the banana/peanut butter "sandwich" on top of the lettuce.
- Spread a thin layer of mayonnaise on top of the banana.
- Sprinkle with coconut.
Nutrition Facts : Calories 212.2, Fat 9.3, SaturatedFat 1.9, Cholesterol 0.6, Sodium 98.8, Carbohydrate 31.3, Fiber 4.3, Sugar 16.2, Protein 5.7
SUFFOLK WALDORF SALAD
A classic recipe updated with dried cherries and spinach, replacing raisins and lettuce.Gala apples are perfect for this salad! Adapted from Southern Living magazine. New England, English, Mid Atlantic
Provided by Sharon123
Categories Apple
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the mayonnaise, peanut butter and lemon juice in a large bowl. Stir in the apples, celery, and cherries, tossing to coat. Cover and chill 30 minutes.
- Arrange spinach leaves on a serving platter; top with the chilled apple mixture. Sprinkle evenly with pecans and serve! Enjoy!
Nutrition Facts : Calories 152.7, Fat 10.5, SaturatedFat 1.5, Cholesterol 3.4, Sodium 127.2, Carbohydrate 15, Fiber 2.7, Sugar 9, Protein 2.2
SUDANESE TOMATO SALAD (SALATA TOMATIM BEL DAQUA)
A simple yet very flavorful salad that has a typical ingredient of peanut butter in South African dishes. An adventurous change from the usual. Add another chili if you want it a bit spicier. Thai chili's work well. Posted for ZWT4
Provided by sassafrasnanc
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, green onions, chili pepper and parsley in large bowl.
- Whisk oil into peanut butter until smooth.
- Dressing:.
- Stir in lime juice to peanut butter and season with salt. Additional oil or water may be added if dressing is too thick.
- Using a wooden spoon, gently stir dressing into tomato mixture until lightly coated.
Nutrition Facts : Calories 199.4, Fat 17.8, SaturatedFat 2.7, Sodium 252.1, Carbohydrate 8.9, Fiber 2.4, Sugar 4.6, Protein 4.1
PEANUT BUTTER & PRAWN NOODLE SALAD
Peanut butter is the secret ingredient in our Asian-style prawn salad. This budget meal takes just 15 minutes to make, so it's ideal for busy weeknights
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Cook the noodles according to pack instructions. Drain and leave to cool a little.
- Put the peanut butter in a microwave-proof bowl with 2 tbsp water. Mix and put in the microwave on high for 30 seconds to loosen. Add the soy sauce, chilli oil and lime juice to the peanut butter to make a dressing. Toss the noodles in the dressing, season and spread out on a sharing platter.
- Top with the prawns, carrot, coriander and spring onions, toss it all together, then break the prawn crackers, if using, and sprinkle over the top. Let people help themselves at the table, and serve with extra lime wedges and chilli oil drizzled over.
Nutrition Facts : Calories 516 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING
Provided by Juli Tsuchiya-Waldron
Categories Salad Ginger Nut Pasta Side Quick & Easy Peanut Winter Poker/Game Night Bon Appétit Japan Dairy Free Tree Nut Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.
PEANUT BUTTER SALAD DRESSING
Make and share this Peanut Butter Salad Dressing recipe from Food.com.
Provided by Loves2Teach
Categories Salad Dressings
Time 10m
Yield 1 1/3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together first 7 ingredients in a bowl until blended and smooth.
- Serve over mixed salad greens.
Nutrition Facts : Calories 273.6, Fat 27, SaturatedFat 3.7, Sodium 218.8, Carbohydrate 8.4, Fiber 0.4, Sugar 7.5, Protein 1.5
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