Site Search:
      Home     Recipes     Store

Baby Lettuces And Cayenne-Roasted Peanuts with Creole Hon

Home | Recipes | B


  • 1 c Dry roasted peanuts
  • Cayenne
  • 1/4 c Creole mustard
  • 2 tb Honey
  • 1/4 c Apple cider vinegar
  • Salt
  • Freshly ground black pepper
  • 1 c Vegetable oil
  • 8 c Assorted baby greens; cleaned and patted dry
  • 1 Recipe White Cheddar Crackers


Preheat the fryer.
Fry the peanuts until golden, about 1 minute. Drain and season with salt and cayenne. Set aside. In a mixing bowl, combine the mustard, honey and vinegar. Season with salt and pepper. Mix well. Slowly drizzle in the oil and whisk until the vinaigrette emulsifies. Toss the greens with the dressing. Season with salt and pepper.
Mound the greens in the center of each plate. Garnish each salad with the peanuts and crackers.
Yield: 6 to 8 salads
Converted by MC_Buster.
Per serving: 2064 Calories (kcal); 218g Total Fat; (92% calories from fat); trace Protein; 38g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.