This tasty salad comes together quickly and makes a perfect side dish!
1 tablespoon aromatic (gourmet) unrefined peanut oil
Juice of ½ small lemon (about 1 ½ teaspoons)
1 teaspoon Dijon mustard
Pinch of salt
Fresh ground pepper to taste
4 small/mini cucumbers (sometimes called Persian, about 2 ½ cups), chopped
1 cup halved cherry tomatoes
½ small red onion, sliced
¼ cup lightly salted red skin peanuts (may sub regular roasted salted peanuts)
Recipe and photo courtesy of National Peanut Board
Logan says: Excellent variation of this dish when you’re tired of the red wine vinegar based version.
Kathleen Gaye says: I’ve been looking for a simple salad recipe for lunch that would still be good the next day, and I’ve found it — love the addition of redskin peanuts!
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