Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 sl Bacon; chopped
Salad oil (opt'l.)
1 md Head napa cabbage*
1 c Lightly packed fresh mint
1/3 c Roasted, salted, chopped
-peanuts
1/3 c Orange juice
3 tb White wine vinegar
1 1/2 ts Sugar

*About 1 1/2 lbs., washed and crisped.

In 8 to 10" frying pan, cook bacon over medium heat until crisp
(about 8 minutes). Lift out and drain; set aside. Discard all but 3
tb. of the drippings from the pan (add oil, if necessary, to make 3
tb.); set pan aside.

Remove 6 large outer leaves from cabbage and set aside. Cut head of
cabbage crosswise into 1/4" slices. Setting aside 6 fresh mint sprigs
for garnish, finely chop remaining mint. Combine with cabbage,
peanuts and bacon in a large bowl.

Place pan with drippings over high heat and stir in orange juice,
vinegar and sugar. Cook just until drippings are melted and dressing
is hot. Immediately pour hot dressing over salad and mix quickly
until well coated.

Place a whole cabbage leaf on each of 6 salad plates; mound salad on
each leaf. Garnish with reserved mint.

Per serving: 154 cal.; 5 g protein; 8 g carbohydrates; 12 g total
fat; 9 mg cholesterol; and 163 mg sodium.

From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books
and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987.
Pg. 16. ISBN 0-376-02608-1. Electronic format by Cathy Harned.

Browse by categories