Mango Salad with Peanut Dressing

Mango Salad With Peanut Butter Dressing

Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this
on my trip to Thailand, but it would certainly pair well with Thai cuisine.

This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing. 

The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.

Ingredients:
One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces 

1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup roughly chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)

Peanut Dressing
¼ cup creamy peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon + 1 teaspoon maple syrup or honey
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)
¼ cup lime juice (about 2 to 3 limes)

Directions
To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.

Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.

Miso Green Beans and Shishito Peppers

Shishito Peppers And Miso Green Beans

Ingredients:
2 tablespoons white miso paste
3 cloves garlic, minced
1 tablespoon soy sauce
2 tablespoons coconut oil or another oil with high heat point.
1/2 lb. green beans, trimmed
1/2 pound shishito peppers
1 tablespoon Sriracha
1/4 cup peanuts, chopped

Directions
Mix the miso paste,  garlic, and soy sauce, together in a small bowl and set aside. Add the coconut oil to a medium pan and turn to a high heat. Let the oil heat for a minute then add the green beans and shishito peppers and toss to coat them in oil. You should see small brown blister spots. (If you don't, turn up the heat a bit.

Continue to cook them, tossing as necessary, until they are all blistered, about 5 minutes.  Add the miso mixture to the browned beans and toss to coat.  Let the beans saute in the mixture for about two minutes before adding the sriracha and transfer to a serving platter.  Top with chopped peanuts.

Chocolate Clusters

CHOCOLATE NUT CLUSTERS

Yields about 3 dozen

Ingredients

• 1 pound dry-roasted salted peanuts
• 1 pound dry-roasted unsalted peanuts
• 1 pound white almond bark
• 1 (10 oz.) bag peanut butter chips
• 1 (12 oz.) bag dark chocolate chips
• 4 oz. German chocolate bar, chopped

Directions

1. Place all peanuts in the bottom of slow cooker.
2. Cover with almond bark, peanut butter chips, chocolate chips and German chocolate.
3. Cover slow cooker and cook on LOW for 1 1/2-2 hours, or until melted.
4. Stir everything together, making sure nuts are thoroughly coated in chocolate.
5. Cover again and continue cooking on LOW for another 30-40 minutes.
6. Use a small ice cream scoop or tablespoon to scoop equal mounds of chocolate mixture onto a parchment-lined baking sheet (or into cupcake wrappers).
7. Let dry at room temperature until completely set and hardened. 1-2 hours.
8. Enjoy immediately or store in an airtight container.

Oriental Salad .... This salad is a great crowd pleaser.

If you have invited company for lunch or are going on a picnic, take along this salad, a nice crusty baguette, and a bottle of chilled Chardonnay wine.

Oriental Salad

Dressing:

Ingredients:

2 Tablespoons sugar

3 Tablespoons rice vinegar

1/2 cup salad oil

seasoning packet from chicken or pork ramen noodles

1/2 to 1 teaspoon salt

1 teaspoon sesame oil

Directions:

Place ingredients in jar and shake well then refrigerate. Do not substitute the sesame oil.

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Salad

Ingredients:

4 chicken breasts, cooked and sliced

4 green onions sliced

2 Tablespoons sesame seeds, toasted

1/2 cup slivered almonds, toasted

1 package ramen noodles, crushed

Salad greens of choice

fresh pea pods, trimmed

1 can water chestnuts, sliced

fresh parsley or cilantro

1/2 cup peanuts

1 red pepper, cut in strips

1 yellow pepper, cut in strips

Directions:

Place ramen noodles in skillet with just enough butter to toast. Stir often. Set aside to cool.

Assemble the salad ingredients and toss with dressing.

This is a complete meal and so refreshing.