This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.
- 1/2 cup Vegetable Oil
- 3 tbsp. Fresh Lemon Juice
- 2 tbsp. White Vinegar
- 1 tsp Sugar
- 1 tsp Coriander Seeds crushed
- 1 tsp Cumin Seeds crushed
- 1 clove Garlic crushed
- 1/2 tsp Salt
- dash Cayenne Pepper
- 8 cups Broken Salad Greens (Lettuce and fresh spinach)
- 2 cups Sliced Fresh Mushrooms (about 1/4 lb. raw weight)
- 2 cups Leftover Julienne Cut Cooked Pork, Chicken, Ham, Beef Julienne- cut into thin, short pieces
- 1 1/2 cups Cocktail Peanuts
In a small glass jar, shake together oil, lemon juice, vinegar, sugar, coriander, cumin, garlic, salt and pepper.
Chill.
Just before serving toss together salad greens, mushrooms, meat and peanuts.
Pour dressing over salad and toss to coat. Serve salad in a lettuce cup garnished with orange slices.