Curried Cashew, Pear, and Grape Salad
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Description
Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'
Ingredients
- ¾ cup cashew halves
- 4 slices bacon, coarsely chopped
- 1 tablespoon melted butter
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon curry powder
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 3 tablespoons white wine vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- ½ cup olive oil
- salt and black pepper to taste
- 1 (10 ounce) package mixed salad greens
- ½ medium Bosc pear, thinly sliced
- ½ cup halved seedless red grapes
Directions
- 1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
- 2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
- 3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
- 4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
- 5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Nutrition Facts
serving: 6 servings
calories: 371.5 kcal
carbohydrates: 21.4 g
protein: 5.9 g
saturated fat: 6.2 g
cholesterol: 11.7 mg
sodium: 623.9 mg
fiber: 2.3 g
sugar: 12.7 g
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