| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
Harned 1994, Nuts, Pork, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 5 |
sl |
Bacon; chopped |
|
|
Salad oil (opt'l.) |
| 1 |
md |
Head napa cabbage* |
| 1 |
c |
Lightly packed fresh mint |
| 1/3 |
c |
Roasted, salted, chopped peanuts |
| 1/3 |
c |
Orange juice |
| 3 |
tb |
White wine vinegar |
| 1 1/2 |
ts |
Sugar |
INSTRUCTIONS
*About 1 1/2 lbs., washed and crisped.
In 8 to 10" frying pan, cook bacon over medium heat until crisp (about 8
minutes). Lift out and drain; set aside. Discard all but 3 tb. of the
drippings from the pan (add oil, if necessary, to make 3 tb.); set pan
aside.
Remove 6 large outer leaves from cabbage and set aside. Cut head of cabbage
crosswise into 1/4" slices. Setting aside 6 fresh mint sprigs for garnish,
finely chop remaining mint. Combine with cabbage, peanuts and bacon in a
large bowl.
Place pan with drippings over high heat and stir in orange juice, vinegar
and sugar. Cook just until drippings are melted and dressing is hot.
Immediately pour hot dressing over salad and mix quickly until well coated.
Place a whole cabbage leaf on each of 6 salad plates; mound salad on each
leaf. Garnish with reserved mint.
Per serving: 154 cal.; 5 g protein; 8 g carbohydrates; 12 g total fat; 9 mg
cholesterol; and 163 mg sodium.
From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books and
Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987. Pg. 16.
ISBN 0-376-02608-1. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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