In medium saucepan combine oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar. Over low heat stir to dissolve sugar and heat through.
In large bowl toss together cucumber, onion, romaine or endive, and watercress. Line plates with radicchio, top with tossed vegetables, ham and orange sections. Drizzle with dressing. Sprinkle with roasted peanuts, if desired.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 6|
|Calories from Fat: 309 (76%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 34.2mg||11 %|
|Sodium 705.1mg||24 %|
|Potassium 466.1mg||12 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 16.7g|
|Protein 7.2g||10 %|
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Calories per serving: 404
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