Roasted Peanut, Apple and Celery Salad

From The Henry Ford Executive Chef Michael Trombley, based on a George Washington Carver recipe. The original was slightly modified to include grapes, sour cream, lemon juice and carrot. Chopped parsley could also make a great addition.

• 1 cup roasted peanuts, coarse chop
• 2 cups sour apples, medium dice (such as Granny Smith)
• 2 cups celery, fine slice
• 1/2 cup grapes cut in half
• 1/4 cup carrots cut julienne
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt and pepper
• Butter lettuce leaves for lining plates

Toast nuts in an oven proof pan at 350 degree oven for 5-7 minutes or until golden brown, stir once and let cool.

Prepare and gather apples, celery, grapes and carrots. In a large bowl mix mayonnaise, sour cream, lemon, salt and pepper.

Add peanuts, apples, celery, grapes and carrots to bowl and mix.

Line 6 plates with butter lettuce and top with the mixed peanut apple salad, and enjoy. Serves 6.

Per serving: 400 calories; 36 g fat (6 g saturated fat; 81 percent calories from fat); 17 g carbohydrates; 20 mg cholesterol; 588 mg sodium; 7 g protein; 4 g fiber.