Curried Cashew, Pear, and Grape Salad Recipe

Curried Cashew, Pear, and Grape Salad Recipes

  • PREP 30 mins
  • COOK 15 mins
  • READY IN 45 mins 


Original recipe makes 6 servings
  •  3/4 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
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon cayenne pepper
  • Dressing:
  •  3 tablespoons white wine vinegar
  •  3 tablespoons Dijon mustard
  •  2 tablespoons honey
  •  1/2 cup olive oil
  •  salt and black pepper to taste
  • Salad:
  •  1 (10 ounce) package mixed salad greens
  •  1/2 medium Bosc pear, thinly sliced
  •  1/2 cup halved seedless red grapes
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  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.

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