For the Peanut Butter Dressing:
1/2 cup Jif Peanut Butter
1/4 cup plus 2 tablespoons freshly brewed tea, room temperature
1/4 cup orange juice
1 1/2 tablespoons Crisco Olive Oil
1 1/2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice or cider vinegar
1 teaspoon grated orange peel
1-2 garlic cloves, minced
For the Salad:
1 small red onion, thinly sliced
1/2 cup thinly sliced radishes
1 (8 oz.) smoked turkey, cut into 1/2-inch cubes (about 1 1/2 cup of cubes)
1 cup canned black beans, rinsed and drained
1 ripe avocado, peeled and sliced
1 (11 oz.) can mandarin oranges, drained
6-8 cups torn salad greens, washed
1/2 cup chopped, dry-roasted peanuts
FOR THE PEANUT BUTTER DRESSING:
Mix all the dressing ingredients in medium bowl. Stir until mixture is blended and smooth. (Dressing will keep two days.)
FOR THE SALAD:
Soak the sliced red onion and radishes in cold water, changing the water several times while preparing the salad. Drain just before tossing with other salad ingredients.
In a large bowl, gently toss all salad ingredients with the dressing.
Divide salad into 4 servings; garnish servings with a sprinkling of peanuts and serve immediately.*
*Salad can be prepared a few hours ahead of serving time. However, do not add the avocado until just before serving or it will turn brown.