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 WINTER VEGETABLE SALAD WITH HALLOUMI
One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.
Provided by Deb Perelman
Categories Bon Appétit Salad Dinner Lunch Squash Cabbage Vegetarian Peanut Free Tree Nut Free Soy Free Kid-Friendly Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
- Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
WARM VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Place the red peppers on a foil lined baking sheet.
- Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
- and toss to combine.
- In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.
ROASTED SUMMER VEGETABLE SALAD
Steps:
- Combine all ingredients. Marinate for 30 minutes. Adjust seasonings to taste.
WARM PEANUT VEGETABLE SALAD
I made this at Christmas last year and it was the star of the meal. I usually just put in the vegetables I have on hand, equaling to about 4+ cups of various vegetables. Original non-vegetarian version from Kraft.com
Provided by LUv 2 BaKE
Categories Cauliflower
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat dressing in large nonstick skillet on medium heat; add vegetables.
- Stir fry for about 8- 10 minutes, vegetables should be somewhat cooked but still tender (to get vegetables at equal tenderness, add crunchier vegetables such as carrots, and broccoli first, then add the softer vegetables such as the zucchini a few minutes later).
- Add peanut butter and soy sauce; stir fry 2 minutes or until mixture is heated through.
- Serve over (or mixed in with) salad greens.
Nutrition Facts : Calories 76, Fat 4.3, SaturatedFat 0.9, Sodium 317.5, Carbohydrate 7.3, Fiber 2.3, Sugar 3.1, Protein 4.2
WARM LETTUCE AND PEANUT SALAD
Make and share this Warm Lettuce and Peanut Salad recipe from Food.com.
Provided by hectorthebat
Categories Greens
Time 13m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 408.1, Fat 36.6, SaturatedFat 4.9, Sodium 131.1, Carbohydrate 15.5, Fiber 2.1, Sugar 1.8, Protein 6.4
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