Curried Cashew, Pear, and Grape Salad recipe
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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
Nutrition Info
- 371.5 caloriescarbohydrate: 21.4 gcholesterol: 11.7 mgfat: 30.7 gfiber: 2.3 gprotein: 5.9 gsaturatedFat: 6.2 gservingSize: -sodium: 623.9 mgsugar: 12.7 gtransFat: : -unsaturatedFat: : -
Directions Curried Cashew, Pear, and Grape Salad
Directions
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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.
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.
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
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.
In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.