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Japanese Garden Salad with Roasted Peanuts

Status Approved
Name	Japanese Garden Salad with Roasted Peanuts
Category	Appetizers & Snacks
Serves/Yields	10 buffet servings
Source	Guido
Difficulty	Easy
Prep. Time	10 m
Cook Time	10 m
Introduction
	To compose this salad, combine some or all of the following ingredients: sliced bok choy, shredded napa cabbage, red-leaf lettuce, diced cucumber, diced tomato, and bean sprouts and snow peas. Add dressing just before serving.
Ingredients
	3/4 cup peanuts 1/4 cup minced onion 1 tablespoon minced celery 1 tablespoon minced ginger root 1-1/2 teaspoons anchovy paste 2 tablespoons finely chopped sun-dried tomatoes in oil 1 tablespoon soy sauce 2 tablespoons water 2 tablespoons rice wine vinegar 1/4 cup peanut oil 1 teaspoon lemon juice 1-1/2 teaspoons honey 1/4 teaspoon salt 1/4 teaspoon pepper
Directions
Step: 1	Preheat the oven to 350 degrees. Place the peanuts onto a baking sheet, bake the peanuts for 8 minutes or until just browned on the edges. Be careful not to burn. Set aside. In a blender, combine all of the other ingredients and whirl until smooth and thick. Pour over a large bowl of your prepared salad.Top with the peanuts.

Time submitted: Thursday, April 21. 2005 at 17:12:57
Contributed By: guido

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Average score: 2.12 () votes: 8

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