Cucumber Peanut Salad

by Erin Alderson


1 teaspoon peanut oil
1/3 cup raw peanuts
1 clove garlic (minced)
½ pound cucumber (s)
1/3 cup thinly sliced sweet red peppers
1/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
2 cups loosely packed baby spinach (chopped)
2 tablespoons rice vinegar
2 tablespoons roasted peanut oil
2 teaspoons honey
1/4 teaspoon black pepper
1/4 teaspoon salt


Heat a skillet over medium-low heat. Add the oil followed by the peanuts and toast until warm and starting to toast, 1 to 2 minutes. Be sure to shake the pan often. Add in the minced garlic and cook for a minute more. Remove from heat and let cool. Cut the cucumbers into bite-sized circles or half-moons. Add to a bowl along with the peppers, cilantro, parsley, and spinach. Add in the slightly cooled peanuts. Whisk together the ingredients for the dressing, pour over the salad, and toss until well combined. Serve immediately.

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