I don’t really prefer salads, but this is the salad I always make and bring whenever there are potlucks, birthdays, and what not. This salad is especially perfect for the summer time.
1 cup cashew halves
1 tablespoon butter
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
salt and black pepper to taste
1/2 head of red romaine lettuce, torn into bite-size pieces
1 package of mixed greens (spinach, rucola, whatever works)
1/2 medium pear, cut into small cubes
1/2 cup halved seedless green grapes
1. In a large, dry skillet over medium-high heat, heat up the butter and toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
2. In a medium bowl, stir together curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
3. In a small bowl, stir together apple cider vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
4. In a large salad bowl, toss dressing with mixed greens, pear cubes, grapes, and curried cashews.