I’ve made variations of this recipe three times in the past month. I am a bit obsessed with the dressing, that has the right amount of heat and very mild hint of sweetness. The original recipe was published in the blog Naturally Nidhi, and you can find it here.
SPICY CITRUS PEANUT SALAD
(slightly modified from Naturally Nidhi)
makes 2 servings
for the salad:
2 oranges , peeled and segmented
greens of your choice (I used green leaf lettuce), amount enough for two
1/4 cup peanuts, roasted and salted
for the dressing:
2 tbsp olive oil
1 tbsp honey
2 tsp lemon juice
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp poppy seeds
salt to taste
In a serving bowl, whisk together all the dressing ingredients. Add the greens, toss to coat uniformly with the dressing. Add the orange segments, peanuts and toss gently. Adjust seasoning if needed with a little salt.
to print the recipe, click here
Comments: In her blog post, Nidhi used arugula. If you like to pump the sharpness-spicy level up, go for it. We like to use lettuce, I made it once with red leaf lettuce, another with butter lettuce, they all go quite well with all other ingredients. The dressing, so simple, packs a ton of flavor, I bet it would be great brushed oven a nice piece of salmon before grilling it. I simplified it a bit, so make sure to check her blog post for a more complex version.
We enjoyed it with rotisserie-style chicken from our grocery store, and no, I am not ashamed to confess it. Sometimes it is good to make life easier and concentrate on making just a salad and a side dish.
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