Lettuce With Peanut Dressing And Wonton Crisps Recipes

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PEANUT BUTTER, MAYONNAISE, AND LETTUCE SANDWICH

So good, but I admit it sounds disgusting. Everyone I have ever gotten to try this sandwich ends up loving it.

Provided by Jackie

Categories     Main Dish Recipes     Sandwich Recipes

Time 5m

Yield 1

Number Of Ingredients 4



Peanut Butter, Mayonnaise, and Lettuce Sandwich image

Steps:

  • Spread one slice of bread with mayonnaise. Spread the other slice with peanut butter. Place lettuce leaves on top of the peanut butter, then top with the mayonnaise-side of the other piece of bread to make a sandwich.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 33 g, Cholesterol 5.2 mg, Fat 29 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 5.4 g, Sodium 571.2 mg, Sugar 5.9 g

2 slices bread
1 tablespoon mayonnaise
2 tablespoons peanut butter
2 lettuce leaves

PASTA WITH PEAS, PROSCIUTTO AND LETTUCE

Since I began eating more plants and less meat, I've experimented with using small amounts of meat in ways that exploit its flavor without making it central to the dish. In this recipe - pasta with spring vegetables - the meat is literally a garnish, but one with huge impact. That meat is prosciutto, and it's briefly cooked in a bit of oil, which accomplishes two things: It intensifies the ham's salty, meaty flavor, and it makes the prosciutto crisp, turning it into a nice textural foil for the tender pasta, peas and lettuce. You do need three pans to make this dish - a small skillet, a large skillet and a large pot for the pasta - but it's so fast that a little extra cleanup seems worth the trouble.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11



Pasta With Peas, Prosciutto and Lettuce image

Steps:

  • Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
  • When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
  • Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 15 grams, Carbohydrate 101 grams, Fat 27 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 925 milligrams, Sugar 9 grams, TransFat 0 grams

Salt
3 tablespoons olive oil
2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
1 pound pasta
2 tablespoons butter
1 shallot, minced
Black pepper to taste
2 cups peas, fresh or frozen
1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices
1/2 cup chicken or vegetable stock or dry white wine, more as needed
1 cup finely grated Parmesan cheese

LETTUCE WITH PEANUT DRESSING AND WONTON CRISPS

I adopted this recipe from a recipe book, I got from the library. MashaAllah! This is the best salad I have ever had--especially the sauce, it is so yummy.

Provided by afsah2006

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Lettuce With Peanut Dressing and Wonton Crisps image

Steps:

  • Make the peanut dressing by combining the peanut butter, coconut milk and sugar in a small saucepan. Stir over a low heat just until blended.
  • Remove the pan from the heat, stir in the lemon juice and Tabasco sauce, then season with salt and pepper to taste. Set a aside and leave to cool to room temperature.
  • Separate the wonton wrappers, restack them and cut into four.
  • Heat the oil in a deep saucepan or wok. When hot, add the wonton wrappers about few at a time and fry until browned. Lift them out of the oil using a slotted spoon and drain on a kitchen paper. ***Note:: the wontons will be fried very quickly take care not to burn them).
  • Arrange the lettuce leaves on serving plates. Drizzle with half of the peanut dressing and scatter the cucumber, tomatoes and eggs on top. Spread the crisps on the top and lastly add the rest of the peanut dressing all over the salad (especially the crisps).

Nutrition Facts : Calories 161.9, Fat 8.9, SaturatedFat 6.2, Cholesterol 1.4, Sodium 148.6, Carbohydrate 17.1, Fiber 2.4, Sugar 4.9, Protein 5.2

8 wonton wrappers
deep frying oil
2 gem lettuce, cut into 1 inch size
1/2 cucumber, halved, seeded and diced
2 tomatoes, peeled, seeded and diced
1 hard-cooked egg white, diced
1 tablespoon crunchy peanut butter
1/2 cup coconut milk
1 tablespoon sugar (optional)
3 drops lemon juice (optional)
3 drops Tabasco sauce
salt & fresh ground pepper

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