Hickory-smoked peanuts add flavor and crunch
to this tasty spinach salad.
Spinach
Salad with Smokey Peanuts and Tangy Honey Mustard Dressing
- For Dressing:
- 1/4 cup peanut oil
- 1 1/2 tablespoons red
wine vinegar
- 3/4 teaspoon light (reduced
sodium) soy sauce
- 1 tablespoon honey mustard
- 1/4 teaspoon dill weed
-
- For Salad:
- 1 1/2 quarts crisp, washed
spinach leaves
- 1 1/2 apples quartered,
cored and diced
- 3/4 cup shelled
Hickory
Smoked Peanuts
or Boiled
Peanuts
- 2 tablespoons fresh Parmesan
cheese, coarsely grated
- Preparation for dressing:
Combine oil, vinegar, soy sauce, honey mustard and dill weed
in jar with lid. Shake well.
- For salad: Arrange spinach
on plates. Top each plate of spinach with apple, peanuts and
cheese. To serve, shake dressing and drizzle over salads.
Makes 6 servings.
Recipe and photograph provided courtesy
of www.aboutpeanuts.com and www.nationalpeanutboard.org, through ECES, Inc., Electronic Color Editorial
Services.
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