Peanut Butter Salad Dressing Food

PEANUT BUTTER DRESSING

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and separate the yolk from the white.
• In a small bowl, crumble the egg yolk and whisk together with the peanut butter, jam and vinegar. Add enough warm water to achieve the desired consistency.

PEANUT BUTTER SALAD DRESSING

Steps:

• Whisk together first 7 ingredients in a bowl until blended and smooth.
• Serve over mixed salad greens.

PEANUT BUTTER SALAD DRESSING

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.

KALE SALAD WITH PEANUT DRESSING

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.

THAI PEANUT DRESSING

Steps:

• Dissolve the cornstarch in 1/2 cup of cold water; set aside.
• Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes. Serve warm. Garnish with chopped peanuts and mint leaves as desired.

SOBA NOODLE SALAD WITH PEANUT DRESSING

Steps:

• Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
• Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
• Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
• Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING

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.