Crisp romaine, celery and jicama are spruced up with spicy peanuts and pomegranate seeds in this gourmet, yet super easy, salad recipe.
What You Need
Original recipe yields 4 servings
1/2 cup PLANTERS Dry Roasted Peanuts
1 Tbsp. brown sugar
1/8 tsp. ground red pepper (cayenne)
1 tsp. butter
4 cups romaine lettuce
2 large stalks celery, cut diagonally into 1/2-inch pieces
1/2 cup jicama strips
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup pomegranate seeds
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Let's Make It
Toss peanuts with sugar and pepper. Melt butter in medium skillet on medium-high heat. Add peanut mixture; cook and stir 5 min. or until lightly toasted. Spread onto foil-covered baking sheet. Cool completely.
Combine lettuce, celery and jicama in large bowl. Add dressing; mix lightly.
Sprinkle with pomegranate seeds and seasoned peanuts.
Prepare and cool peanut mixture as directed. Store in tightly covered container at room temperature until ready to use.
Spiced peanuts can be great served alone as a snack.
Substitute fresh apple or pear slices, dried cranberries or raisins for the pomegranate seeds.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.