Contributed By: DCC
Texas Peanut Producer Board
A flavor packed salad that your friends and family will love. Serve as starter or as a main dish!!
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Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Vegetarian
Nutrition Content: High Fiber
Meal Type: Salads & Dressings
Ingredients
For the Citrus dressing:
1/4 tsp Dijon mustard
1 tsp Orange juice
1 tsp Lemon juice
1/4 tsp Honey
1/8 tsp Salt
Pepper to taste
1 tbsp Peanut oil
For the Spicy Peanuts:
1 Large egg white
1 cup Texas peanuts, cocktail style
3 tbsp Sugar
1 tsp Ground cinnamon
3/4 tsp Ground cumin
1/8 tsp Ground nutmeg
1/8 tsp Cayenne pepper
3/4 tsp Salt
For the Salad:
1 Red onion, peeled, root end left on and cut into twelve 1/4 inch wedges
1 tbsp Peanut oil
Salt and pepper
8 cups Loosely packed bay spinach leaves
1 Belgian endive, cut in half lengthwise, core removed and cut into 1/2 inch pieces on a diagonal
2 Oranges, peeled and into segments citrus dressing (see recipe above)
4 slices Cooked bacon, cut into 1 inch pieces
1 cup Spicy peanuts (see recipe above)
Preparation
For the Citrus dressing:
In a bowl, combine mustard, orange
juice, lemon juice, honey, salt and pepper. Slowly whisk in oil to combine. Set aside.
For the Spicy Peanuts:
Preheat oven to 300 degrees F. In a bowl, beat egg white with 1 tablespoon water until frothy. Add peanuts and toss to coat. Transfer to a strainer and let drain 10 minutes. In separate bowl combine sugar, cinnamon, cumin, nutmeg, cayenne and salt; mix well. Combine peanuts with spice mixture and toss to coat. Spread nuts onto baking sheet in one layer and transfer to oven. Bake 15 minutes and stir; reduce heat to 275 degrees F and bake an additional 45 minutes, stirring once more. Remove from the oven and scrape them up with a spatula to prevent sticking. Allow to cool on the pan 25-30 minutes. Peanuts will be crisp after cooking.
For the Salad:
Preheat oven to 400 degrees F. Brush onion wedges with oil and arrange in one layer on a baking sheet. Sprinkle with salt and pepper; transfer to the oven. Bake 7-8 minutes per side or until soft and begining to brown around the edge. Remove from the oven and let cool 5 minutes.
In a large bowl, combine spinach, endive and orange segments; add dressing and toss to coat. Divide mixture into 4 servings and mound on each of four plates. Arrange 3 onion wedges around the spinach mixture. Sprinkle each plate with the bacon and top with 1/4 cup of the spicy peanuts.
Cook's Notes
Nutrition Information
Calories: 405
;
Total Fat: 29 g
;
Saturated Fat: 5 g
;
Polyunsaturated Fat: 7 g
;
Carbohydrates: 29 g
;
Protein: 12 g
;
Sodium: 1022 mg
;
Fiber: 12 g