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Collard Green Salad with Peanut Vinaigrette
Ingredients
  • subheading: Peanut Vinaigrette:
  • 2 tablespoons cane vinegar or white balsamic vinegar
  • 1 tablespoon lime juice
  • 1 clove garlic, crushed and peeled
  • 1 teaspoon grated fresh ginger
  • ¼ small shallot, sliced
  • 1 tablespoon turbinado sugar
  • 1 teaspoon fish sauce or crawfish powder
  • ¼ cup unsalted roasted peanuts
  • ⅓ cup extra-virgin olive oil
  • subheading: Salad:
  • 1 cup thinly sliced cucumber
  • 1 ¾ teaspoons granulated sugar, divided
  • 1 pint cherry tomatoes, halved
  • 1 cup thinly sliced red onion
  • 1 ¼ pounds collard greens or kale, stemmed and chopped (8 cups)
  • 4 hard-boiled eggs, crumbled
  • 1 avocado, cubed
  • ½ cup unsalted roasted peanuts, crushed
Note: Ingredients may have been altered from the original.
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