Peanut Butter-And-Jelly Salad Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together peanut butter, jelly, vinegar, soy sauce, honey, and water to make the dressing.
• STEP 2.In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
• STEP 3.Drizzle the dressing over the salad and toss until well coated.
• STEP 4.Garnish with chopped peanuts, if desired.
• STEP 5.Serve immediately as a side dish or add grilled chicken or tofu for a complete meal.

Cooking Tips

• You can use any flavor of jelly or jam that you prefer.
• For added crunch, you can sprinkle some crumbled bacon or toasted sesame seeds on top of the salad.
• Leftover salad can be stored in the refrigerator for up to 2 days, but the dressing may separate.

Storage and Serving

• Serve the salad immediately after dressing it to prevent the greens from wilting.
• You can add grilled chicken or tofu to make it a complete meal.
• Leftover salad can be enjoyed cold or at room temperature.