Boiled Peanut Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 537
- Total Fat
- 45
- Saturated Fat
- 10
- Carbohydrates
- 19
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 22
- Cholesterol
- 21
- Sodium
- 560
- Total: 30 min
- Active: 30 min
Ingredients
Apple Cider-Herb Vinaigrette:
1 tablespoon apple cider vinegar
2 teaspoons honey
2 teaspoons whole-grain mustard
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Boiled Peanut Salad:
One 5-ounce package baby arugula
2 cups shelled boiled peanuts
1 cup cooked field peas (see Cook’s Note)
1 pint grape or cherry tomatoes, halved lengthwise
1 yellow bell pepper, sliced
One 4-ounce log goat cheese
4 slices thick-cut bacon, cooked until crisp and crumbled
Directions
- For the apple cider-herb vinaigrette: Whisk together the vinegar, honey and mustard. Gradually add the olive oil, whisking, until the vinaigrette is thickened. Stir in the parsley and thyme and season with salt and pepper.
- For the salad: Arrange the arugula in a bowl or serving platter. Top with the boiled peanuts, field peas, tomatoes, bell pepper, goat cheese and bacon. Drizzle with the vinaigrette before serving.
Cook’s Note
To cook fresh field peas: Combine 1 cup fresh field peas in salted water to cover with a ham hock or bacon slice and simmer, uncovered, for 20 minutes. Drain and cool to room temperature. If using dried peas, soak the peas in water overnight and cook according to the package directions.