Average: 5 (1 vote)
Active time
5 minutes
Total time
5 minutes
4 servings

Peanut Vinaigrette
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)

  1. In a medium sized bowl, whisk together all dressing ingredients.
  2. Add all salad ingredients, except peanuts and gently toss.
  3. Taste and adjust seasonings. Fold in peanuts and serve.

Recipe and photo courtesy of National Peanut Board


Calories: 110
Total Fat: 8g
Saturated Fat: 1.5 g
Sodium: 35mg
Carbohydrate: 6g
Fiber: 2g
Total Sugar: 3g
(Added Sugar: 0g)
Protein: 3g

Yield: 4 servings

How'd it Taste?

Kathleen Gaye
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!

Review this Recipe