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“From Jane Brody. Can be prepared ahead up to 1 to 4 hours by keeping the dressing separate and then combine before serving. You can cut the veggies into 1/2 inch pieces or sliver as desired.”

Ingredients Nutrition


  1. Prepare Dressing by combining all ingredients except water. Add the water 1 tbsp at a time and whisk after each addition. When the dressing reaches the consistancy of mayo set it aside.
  2. Salad: Prepare the vegetables to suit cut in pieces or slivered. Combine in a large bowl using jalapeno to taste. Chill this one hour before serving. Do not use the peanuts in this step.
  3. Remove salad from refrigerator, sprinkle with salt or salt sub. Combine with dressing. Toss until well covered. Just before serving sprinkle on the peanuts. Toss a second time and serve immediately.
  4. Note if making this for a Vegan make sure the dry roasted peanuts are Vegan. Not all are.

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