Curried Cashew, Pear, and Grape Salad
Description
This cashew and pear salad is loaded with nuts, fruit and greens, with the kick of curry and cayenne pepper. My family calls it "The Good Salad."
Ingredients
•
3/4 cup cashew halves
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4 slices bacon, coarsely chopped
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1 tablespoon melted butter
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1 teaspoon chopped fresh rosemary
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1 teaspoon curry powder
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1 tablespoon brown sugar
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1/2 teaspoon kosher salt
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1/2 teaspoon cayenne pepper
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3 tablespoons white wine vinegar
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3 tablespoons Dijon mustard
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2 tablespoons honey
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1/2 cup olive oil
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salt and black pepper to taste
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1 (10 ounce) package mixed salad greens
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1/2 medium Bosc pear, thinly sliced
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1/2 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.