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Baby Lettuces And Cayenne-roasted Peanuts With Creole Hon

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Emlive09 1 Servings

INGREDIENTS

1 c Dry roasted peanuts
Cayenne
1/4 c Creole mustard
2 T Honey
1/4 c Apple cider vinegar
Salt
Freshly ground black pepper
1 c Vegetable oil
8 c Assorted baby greens
cleaned and patted
dry
1 Recipe White Cheddar
Crackers

INSTRUCTIONS

Preheat the fryer.  Fry the peanuts until golden, about 1 minute. Drain
and season with  salt and cayenne. Set aside. In a mixing bowl, combine
the mustard,  honey and vinegar. Season with salt and pepper. Mix well.
Slowly  drizzle in the oil and whisk until the vinaigrette emulsifies.
Toss  the greens with the dressing. Season with salt and pepper.  Mound
the greens in the center of each plate. Garnish each salad with  the
peanuts and crackers.  Yield: 6 to 8 salads  Converted by MC_Buster.
Per serving: 2064 Calories (kcal); 218g Total Fat; (92% calories from
fat); trace Protein; 38g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  43
1/2 Fat; 2 1/2 Other Carbohydrates  Recipe by: EMERIL LIVE SHOW
#EM1C55  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3062
Calories From Fat: 2565
Total Fat: 294.1g
Cholesterol: 0mg
Sodium: 440mg
Potassium: 1130.1mg
Carbohydrates: 92.3g
Fiber: 15.5g
Sugar: 49.3g
Protein: 40.8g


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