Nutty Peanut Slaw!!!

[Plenty]

NUTTY PEANUT SLAW
  Ingredients
1/2 cup Skippy® Natural Super Chunk® Peanut Butter Spread
1/2 cup Wish-Bone® Light Italian Dressing
1 bag (16 oz.) cole slaw mix
1 medium red bell pepper, cut into thin strips
1 small red onion, thinly sliced
Directions
In large bowl, with wire whisk, blend Skippy® Natural Super Chunk® Peanut Butter Spread with Dressing until smooth. Add remaining ingredients; toss to coat. Season, if desired, with salt and ground black pepper..

[Plenty]

Banana Nut Salad


Ingredients:
• 1 tablespoon Jif® Creamy Peanut Butter
• 1 tablespoon honey
• 1/4 cup mayonnaise or salad dressing
• 2 bananas
• Lemon juice
• Mixed greens
• 2 tablespoons chopped peanuts


Directions:
1. MIX together peanut butter, honey and mayonnaise in a small bowl, until well blended.
2. PEEL and slice bananas. Dip into lemon juice. Blot excess lemon juice with paper towel. Divide lettuce and bananas on two plates. Dollop salads with dressing. Sprinkle with nuts. Serve immediately.

Yield: 2 Servings

[Plenty]

Cottage Cheese Fruit Salad with Nut-Mallow Dressing


Ingredients:
• 1/2 cup Smucker's® Pineapple Preserves
• 1/4 cup Jif® Creamy Reduced Fat Peanut Spread
• 1 (12.25 oz.) jar Smucker's® Marshmallow Spoonable Ice Cream Topping
• 1/2 cup reduced-fat sour cream
• Leaf lettuce
• 1 cup small curd cottage cheese with pineapple
• Mixed sliced fruit such as kiwi, pineapple, strawberries and mandarin oranges


Directions:
1. MIX preserves, peanut spread, marshmallow topping and sour cream in a medium bowl, until well combined.
2. ARRANGE lettuce leaves on 2 salad plates. Top each plate with 1/2 cup cottage cheese. Garnish with fresh fruit and spoon nut-mallow dressing over all.

Yield: 2 servings

[Plenty]

Mandarin Chicken Salad


Ingredients:
PEANUT DRESSING
• 1/3 cup Crisco® Pure Canola Oil
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper, more or less to taste
• 1/3 cup Jif® Creamy Peanut Butter
• 2 tablespoons sesame seeds
• 
CHICKEN
• 1 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon five spice powder
• 1 teaspoon salt
• 1 teaspoon cayenne pepper, more or less to taste
• 1 cup coconut milk
• 2 teaspoons lime juice
• Crisco® Pure Canola Oil
• 1 pound chicken breast tenders
• 
SALAD
• 1 ( 8 oz.) package salad greens
• 1/2 pound snow peas, blanched and sliced thin lengthwise
• 1/2 cup chopped sweet onion
• 1 (11 oz.) can mandarin oranges, drained
• 1 tablespoon chopped cilantro


Directions:
  DRESSING
1. WHISK together dressing ingredients in a large bowl. Mix until smooth.
  CHICKEN
1. WHISK together flour, five spice powder, salt and cayenne pepper in a medium bowl. In a small bowl, mix together coconut milk and lime juice. 
2. POUR oil into a large skillet to about 1/2-inch depth. Heat over medium-high heat. Dip each chicken breast tender into the coconut milk-lime mixture then coat with seasoned flour. Shake off the excess and fry until golden brown. Drain on paper towels.
  SALAD
1. TOSS salad greens, snow peas, onions and oranges in a large bowl with the Peanut Dressing. 
2. ARRANGE salad on plates and top with the cooked chicken tenders. Sprinkle with chopped cilantro. Serve.

Yield: 4 servings