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.
WARM PEANUT SALAD
Provided by Padma Lakshmi
Categories Salad Nut Side Vegetarian Peanut Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 snack servings
Number Of Ingredients 7
Steps:
- To skin peanuts, blanch in a 3-quart saucepan of boiling salted water 1 minute, then drain well. Slip off and discard skins using your fingers and transfer peanuts to a bowl.
- Bring 5 cups water to a boil with bay leaf in same saucepan. Add peanuts and reduce heat to moderate, then simmer, covered, until peanuts are soft enough to crumble easily when pressed with tines of a fork, about 30 to 45 minutes. (Test 1 or 2 peanuts, leaving the rest intact.) Drain well.
- When peanuts are almost finished cooking, stir together tomatoes, cilantro, chiles, lemon juice, and sea salt in a bowl. Add drained peanuts and stir to combine.
WARM MUSTARD POTATO SALAD
This is a truly great potato salad recipe. Everyone comments about how good it is whenever I make it. I found it in Taste of Home magazine and it is credited to Tiffany Mitchell.
Provided by Chris from Kansas
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes in a saucepan and cover with water.
- Cover and bring to a boil; cook until tender, about 25 minutes.
- Drain thoroughly and cool slightly.
- Meanwhile, combine the remaining ingredients.
- Cut potatoes into chunks; place in a bowl.
- Add the mustard mixture and toss to coat.
- Serve warm.
CRUNCHY VEG BOWL WITH WARM PEANUT SAUCE
A warm, sultry peanut sauce makes even bean sprouts feel indulgent.
Provided by Andy Baraghani
Categories Bon Appétit Rice Peanut Cucumber Cilantro Brown Rice Cabbage Chile Pepper Vegetarian
Yield Serves 4
Number Of Ingredients 23
Steps:
- Make the sauce
- Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add 1/4 cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.
- Make the salad:
- Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
- Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
- Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
- Do Ahead
- Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.
THAI SALAD WITH PEANUT DRESSING
This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PEANUT POTATO SALAD
For a new twist on the traditional potato salad, try this appealing version. Salted peanuts and crisp vegetables give the salad flavor and crunch! Great for a picnic or potluck
Provided by TishT
Categories Potato
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pour wate into a 3-4 qt pan to depth of 1".
- Bring to a boil over high heat, add potatoes.
- Cover, reduce heat and cook just until tender when pierced (about 20-30 minutes) Drain and let cool.
- Peel if desired, and cut into 1/2" cubes.
- In a bowl, combine potatoes, green pepper, celery, green onions, parsley, cucumber, 1/2 cup of the nuts and bacon, mix well In a small bowl, stir together mayo, vinegar, peanut butter, and curry powder, if desired.
- Pour over potato mixture and stir well.
- Season to taste with salt and pepper.
- Cover and refrigerate for at least 4 hours or until next day.
- Just before serving, stir well and garnish with remaining 1/4 cup nuts.
Nutrition Facts : Calories 283.7, Fat 14.2, SaturatedFat 2.7, Cholesterol 5.4, Sodium 102.8, Carbohydrate 32.3, Fiber 6, Sugar 3, Protein 9.9
WARM DIJON POTATO SALAD
A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!
Provided by MommyKirsten
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
- Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g
PEA 'N' PEANUT SALAD
Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. -Laurinda Nelson, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 579 calories, Fat 48g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 957mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.
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