Ingredients
Peanut Vinaigrette1 tablespoon aromatic (gourmet) unrefined peanut oil
Juice of ½ small lemon (about 1 ½ teaspoons)
1 teaspoon Dijon mustard
Pinch of salt
Fresh ground pepper to taste
Salad
4 small/mini cucumbers (sometimes called Persian, about 2 ½ cups), chopped
1 cup halved cherry tomatoes
½ small red onion, sliced
¼ cup lightly salted red skin peanuts (may sub regular roasted salted peanuts)
Directions
Active & Total Time: 10 minutes
By Sherry Coleman Collins, MS, RDN, LD
In a medium sized bowl, whisk together all dressing ingredients. Add all salad ingredients, except peanuts and gently toss. Taste and adjust seasonings. Fold in peanuts and serve.
Nutrition information per serving (1/4th recipe):
Calories: 114
Calories from Fat: 74
Fat: 8.2 g
Trans fats: 0
Cholesterol: 0
Carbohydrate: 8.3 g
Protein: 3.6 g
Fiber: 2.6 g
Sodium: 108 mg
By Sherry Coleman Collins, MS, RDN, LD
In a medium sized bowl, whisk together all dressing ingredients. Add all salad ingredients, except peanuts and gently toss. Taste and adjust seasonings. Fold in peanuts and serve.
Nutrition information per serving (1/4th recipe):
Calories: 114
Calories from Fat: 74
Fat: 8.2 g
Trans fats: 0
Cholesterol: 0
Carbohydrate: 8.3 g
Protein: 3.6 g
Fiber: 2.6 g
Sodium: 108 mg