SORRY, and Moose: Cucumber Peanut Salad

[Guest guest]

I am so sorry for my shrimp.... ooops ...

After midnight one should be in bed and not posting... I was thinking

salads. Somehow I had perceived the book as being vegetarian. At least

now I know what Brenda meant with

> but lots of fish, too.

 

I am attaching a vegetarian salad as a replacement. Please just put the

shrimp oops in the trash

Sorry again, and warmest regards

Eruna

 

* Exported from MasterCook Mac *

 

Cucumber Peanut Salad

 

Recipe By : Moosewood Restaurant New Classics, page 107

Serving Size : 4 Preparation Time :0:40

Categories : salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cucumbers -- peeled & seeded

sliced into 1/4-inch-thick crescents -- about 4

cups

2 teaspoons salt

1 tablespoon brown sugar -- packed

2 tablespoons fresh lemon juice

1 1/2 tablespoons white vinegar

1 tablespoon vegetable oil

2 teaspoons fennel seeds

1 teaspoon fresh chile -- seeded & minced

(1 to 2)

optional

1/2 cup crushed roasted peanuts* -- or more to taste

 

This simple snappy salad flavored with fennel seeds and roasted peanuts

can be made as spicy as you like by adding a few more chiles.

 

Serves 4

Preparation time: 20 minutes

Marinating time: 20 minutes

 

Stir together the cucumbers and salt, place in a colander, and drain for

10 to 15 minutes. Rinse the cucumbers well and drain again.

 

Meanwhile, in a small bowl, stir together the brown sugar, lemon juice,

and vinegar until the sugar has dissolved.

 

When the cucumbers have drained, heat the oil in a small saucepan. When

it's hot, add the fennel seeds and the chile, if using. Lift the pan off

the heat to avoid scorching, and swirl the pan for about 30 seconds.

Continue to cook on low heat for another minute, stirring continuously.

Remove from the heat and set aside.

 

Transfer the drained cucumbers to a large shallow serving bowl and pour

the hot seasoned oil over them, tossing well. Stir in the vinegar

mixture. Set aside at room temperature for at least 20 minutes before

serving.

 

Serve at room temperature or chilled. Top with the crushed peanuts just

before serving.

 

PER 6-OUNCE SERVING: 164 CALORIES, 5 G PROTEIN, 11.9 G FAT, 12.3 G

CARBOHYDRATES, 2.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 1,327.8 MG

SODIUM, 2.8 G TOTAL DIETARY FIBER

 

Source: Moosewood Restaurant New Classics

Copyright 2001 by Moosewood, Inc.

MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 108 Calories; 4g Fat (31%

calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol;

1077mg Sodium

Food Exchanges: 3 Vegetable; 1/2 Fat

 

NOTES : * Crush peanuts using a food processor or put them in a plastic

bag to keep them from scattering and use a rolling pin. About 2/3 cup

whole peanuts will yield 1/2 cup crushed.

 

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