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“This comes from Rachael Ray's Magazine. It sounded so interesting and different, so I decided to post it for later use. Cook time does not include toasting the coconut and the sesame seeds.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small skillet, heat oil over medium heat. Add garlic and cook, stirring until golden, about 3 minutes. Set aside.
  2. In a small bowl, combine tea leaves, lemon juice, soy sauce, fish sauce, and ginger. Let stand at room temperature for 30 minutes.
  3. Strain the dressing into a bowl, pressing with a spoon, and discard the solids.
  4. Stir the jalapeno, peanuts, coconut, sesame seeds, and reserved garlic into the dressing. Toss with the mixed greens in a salad bowl and serve with the lemon wedges.

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