1 c. bread crumbs
2 tbsp. butter
1/2 c. peanuts (skins removed)
2 c. shredded carrots
vegetable oil
vinegar
Boston lettuce leaves

Combine bread and butter. Cook slowly until crumbs are coated. Remove from heat. Add peanuts and mix well. Add carrots to mixture. Sprinkle with oil and vinegar. Serve on lettuce leaves.

Serves 6.