Boiled Peanut Salad
Servings: 1 serving
Ingredients
White Wine Vinaigrette
- ⅓ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- ½ teaspoon garlic powder
- 1 tablespoon white sugar
- 2-3 turns ground black pepper
- ½ teaspoon salt
Cornbread
- 1 box Jiffy cornbread mix
- 1 egg
- ⅓ cup milk
Salad
- arugula
- 5 cherry tomatoes halved
- 1-2 mini peppers diced
- 9 1" cubes sharp cheddar
- 3 springs fresh parsley chopped
- ¼ cup red onion cut into thin slices
- 1 handful frozen fried okra fried and slightly cooled
- 15-20 boiled peanuts shelled
Instructions
- Chill the salad bowl(s) in the fridge while you work on the other steps.
Make the white wine vinaigrette
Make the cornbread
- Follow the directions on the Jiffy cornbread box for Johnny cake to make the cornbread.
- Let it cool, then slice into 1" cubes.
- Place onto a greased cookie sheet. Use spray olive oil to lightly coat the top of the cubes.
- Bake at 350 F for 15 minutes. Turn with tongs at the 8 minute mark to evenly bake each crouton.
- Let cool until the rest of the salad is ready.
Make the fried okra
- Follow package directions to make the fried okra. Set aside to cool.
Assemble the salad
- When you're ready and have the fried okra and cornbread croutons cooked, vegetables and cheese chopped, and peanuts shelled, pull the chilled bowl(s) out of the fridge. Add the arugula, then the parsley, chopped vegetables, boiled peanuts, and cheese. Top with the fried okra and cornbread croutons, then drizzle with vinaigrette to taste.