Warm Lettuce And Peanut Salad Food

THAI CRUNCH SALAD WITH PEANUT DRESSING

Steps:

• For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
• For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

SOUTHERN WILTED LETTUCE SALAD WITH HOT BACON DRESSING

Steps:

• Gather the ingredients.
• Combine the shredded lettuce and chopped green onions in a large bowl. Sprinkle with salt and pepper.
• In a cast-iron or other frying pan, cook the bacon over medium-high heat until the desired doneness.
• Remove the bacon to paper towels to drain and reserve 2 tablespoons of the bacon drippings.
• Combine the bacon drippings, vinegar, and sugar in a saucepan and heat until it boils.
• Pour over the shredded lettuce mixture. Toss to mix. Crumble the bacon and add it on top. Serve at once.

WARM WILTED LETTUCE SALAD

Steps:

• Toss lettuce, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.

THAI SALAD WITH PEANUT DRESSING

Steps:

• In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.

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.

WARM BUTTER LETTUCE SALAD WITH HAZELNUTS

Steps:

• Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
• Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.

PEA AND PEANUT SALAD

Steps:

• Mix the first 3 ingredients together and chill 1-2 hours.
• Under cook the peas (I just run hot water over them to defrost).
• Drain well and chill peas until cold.
• WHEN READY TO SERVE:.
• Mix the peas and peanuts (you should have an equal volume of both).
• Stir the dressing in and serve at once (Do NOT mix in the dressing early).

WARM LETTUCE AND PEANUT SALAD

Steps:

• Wash and thoroughly dry the lettuce, shred it coarsely, and put it into a salad bowl. Cut the bread into 1/2 in cubes. Heat the oil in a frying pan over a moderate heat and fry the bread cubes for a few minutes, turning frequently, until evenly browned and crispy.
• Dress the lettuce by tossing it in the wine vinegar, then pour over the fried bread cubes and any oil left in the pan. Add the peanuts and turn the mixture well in the bowl. Serve at once, while still warm.
• 1-2 rashers of crisply fried bacon can be chopped and sprinkled over the salad. Fry the bacon before the bread, and add with the peanuts.