this past friday the scott's came over for dinner. melissa brought a delicious salad with curried cashews, grapes and pears. oh, and a little bacon! yum. i had at least four servings. way more than my fair share.
it was so good, i decided to try my hand at it and make it the next night for dinner. my in-laws were coming over and i know my father in law really loves my weird food. not.
it was so good again that i decided to make it the next night for father's day dinner at my parents house.
i'm not sure which recipe melissa followed. i found one less bacon and borrowed the photo above from the source. this dressing was a lot lighter in color than the version from friday night so i suspect melissa found a recipe that used regular mustard instead of dijon but, i could be wrong.
either way, it's super yummy and this recipe is super healthy.
copied
INGREDIENTS
6 oz. mixed greens (I used both romaine and classic mixed greens)
1 Bartlett of Bosc pear, thinly sliced
1/2 cup seedless red grapes, halved
Curried Cashews:
1/2 cup unsalted roasted cashew halves
1 tsp. butter, melted
1/2 tsp. fresh rosemary, chopped
1/2 tsp. curry powder
1 tsp. brown sugar
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper
Honey Mustard Vinaigrette:
1 Tbsp. white wine/white balsamic vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and pepper, to taste
DIRECTIONS
1. Toast cashews in a dry skillet over medium heat for 5 minutes, until browned. In a small bowl, combine melted butter, rosemary, curry powder, brown sugar, salt, and red pepper. Add cashews and shake to coat. Cool.
2. To make the vinaigrette, whisk to combine vinegar, Dijon, and honey in a small bowl. While whisking, slowly stream in the olive oil to emulsify. Season to taste with salt and pepper.
3. Toss greens with just enough vinaigrette to lightly coat. Top with pears, grapes, and curried cashews. Drizzle with extra vinaigrette if desired.
Serves 4
6 oz. mixed greens (I used both romaine and classic mixed greens)
1 Bartlett of Bosc pear, thinly sliced
1/2 cup seedless red grapes, halved
Curried Cashews:
1/2 cup unsalted roasted cashew halves
1 tsp. butter, melted
1/2 tsp. fresh rosemary, chopped
1/2 tsp. curry powder
1 tsp. brown sugar
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper
Honey Mustard Vinaigrette:
1 Tbsp. white wine/white balsamic vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and pepper, to taste
DIRECTIONS
1. Toast cashews in a dry skillet over medium heat for 5 minutes, until browned. In a small bowl, combine melted butter, rosemary, curry powder, brown sugar, salt, and red pepper. Add cashews and shake to coat. Cool.
2. To make the vinaigrette, whisk to combine vinegar, Dijon, and honey in a small bowl. While whisking, slowly stream in the olive oil to emulsify. Season to taste with salt and pepper.
3. Toss greens with just enough vinaigrette to lightly coat. Top with pears, grapes, and curried cashews. Drizzle with extra vinaigrette if desired.
Serves 4
1 comment:
I am so glad I found this recipe for this salad you brought to my party! It was so good. You're the best.
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