Warm Peanut Vegetable Salad Recipes

WARM PEANUT SALAD

Steps:

• To skin peanuts, blanch in a 3-quart saucepan of boiling salted water 1 minute, then drain well. Slip off and discard skins using your fingers and transfer peanuts to a bowl.
• Bring 5 cups water to a boil with bay leaf in same saucepan. Add peanuts and reduce heat to moderate, then simmer, covered, until peanuts are soft enough to crumble easily when pressed with tines of a fork, about 30 to 45 minutes. (Test 1 or 2 peanuts, leaving the rest intact.) Drain well.
• When peanuts are almost finished cooking, stir together tomatoes, cilantro, chiles, lemon juice, and sea salt in a bowl. Add drained peanuts and stir to combine.

WARM PEANUT VEGETABLE SALAD

Steps:

• Heat dressing in large nonstick skillet on medium heat; add vegetables.
• Stir fry for about 8- 10 minutes, vegetables should be somewhat cooked but still tender (to get vegetables at equal tenderness, add crunchier vegetables such as carrots, and broccoli first, then add the softer vegetables such as the zucchini a few minutes later).
• Add peanut butter and soy sauce; stir fry 2 minutes or until mixture is heated through.
• Serve over (or mixed in with) salad greens.