Cashew Apple Salad Recipes
BROCCOLI CASHEW SALAD
Steps:
- Cook and crumble the bacon. Set aside. In a large mixing bowl, combine mayonnaise, cider vinegar, and sugar. Whisk together until sugar is dissolved.
- Add the broccoli, bacon, and cashews. Mix together until the salad is coated well in the mayonnaise mixture. Chill for 2 hours and let stand for 15 minutes before serving.
Nutrition Facts : Calories 614 kcal, Carbohydrate 27 g, Protein 13 g, Fat 52 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 594 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
BROCCOLI CASHEW SALAD WITH APPLES AND PEARS
Broccoli Cashew Salad with Apple, Pear, and Cranberries. The homemade dressing is made with mayonnaise, sour cream (or kefir or Greek yogurt), honey, and lemon juice! Easy and delicious broccoli salad - perfect for home dinners, potlucks, barbecues, and parties!
Provided by Julia
Categories Salad
Time 40m
Number Of Ingredients 11
Steps:
- In a large bowl, combine together chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted) and dried cranberries.
- In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
- Add the dressing to the broccoli salad and stir everything together.
Nutrition Facts : Calories 338 kcal, Carbohydrate 38 g, Protein 5 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 195 mg, Fiber 4 g, Sugar 26 g, TransFat 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
APPLE CRANBERRY CASHEW SALAD
When you want to serve a salad with some pizzazz and is sure to please, try this one. It has crisp apples, crunchy pecans and sweet dried cranberries...delicious.-Susan Jones, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk vinaigrette ingredients until blended. Pour over salad and toss to coat; serve immediately.
Nutrition Facts : Calories 256 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 227mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMY CASHEW SALAD DRESSING
I created this for my cousin who cannot eat (drum roll) dairy, soy, eggs, peanuts, or yeast. She wanted a creamy salad dressing, and after looking at others for inspiration, this is what we came up with. It is really nice, reminiscent of hummus, and pretty darn healthy! Please send notes and improvements!
Provided by Chelsea Wagner
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine cashews, water, onion, olive oil, lime juice, garlic, basil, salt, and pepper in a food processor or blender. Blend until completely smooth, 3 to 5 minutes. Add a little more water for a runnier dressing.
Nutrition Facts : Calories 80 calories, Carbohydrate 3.3 g, Fat 7.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 21.2 mg, Sugar 0.7 g
MANGO CASHEW SALAD
This is a recipe we created one night when we wanted a salad for dinner, but were all out of standard salad ingredients. It worked out wonderfully, and is something that we'll definitely make again.
Provided by E_E_THOMAS
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together mango, Granny Smith apple, cashews, balsamic vinegar, cinnamon, ginger, and salt.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 14.9 g, Fat 8 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 111.2 mg, Sugar 8.7 g
CASHEW APPLE SALAD
"My sister-in-law brought this crunchy salad to a potluck and it's been a favorite ever since," says Hamilton, Montana's Tammy Burnham. "It goes with any entree because the sweet dressing is so light. The recipe can easily be doubled for crowds."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine confectioners' sugar and Miracle Whip until smooth. Stir in the celery, apples and cashews. Serve immediately.
Nutrition Facts :
CHICKEN SALAD WITH APPLES
Brimming with fruit and nuts, Chicken Salad with Apples is a honey-kissed, autumn spin on the ever-popular Sonoma Chicken Salad.
Provided by Samantha Skaggs
Categories Salad
Time 1h30m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.
- Preheat oven to 350°F. Spread out cashew pieces on a baking sheet and bake for 5 to 10 minutes or until light golden brown, watching carefully. Allow to cool.
- To the bowl of dressing, add diced chicken, toasted cashews, and diced apples. Refrigerate for at least an hour to chill and allow the flavors to blend.
Nutrition Facts : Calories 510 kcal, Carbohydrate 25 g, Protein 34 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 213 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
CASHEW SALAD WITH APPLES & PEARS
A very pretty salad - great for serving to company. My aunt made this for my son's birthday party and everyone just loved it.
Provided by Sherri35
Categories Salad Dressings
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Toss salad ingredients in large bowl.
- Whisk dressing ingredients in a separate container. You can toss the salad with the dressing and serve it like that, or let each person put as much or as little dressing on their salad as they would like.
- The extra dressing stays fresh in the refrigerator for a long time.
APPLE & CASHEW SALAD
Quick, simple, and easy to prepare. This is a great dish to bring to a potluck or cookout. It vanishes every time! I recommend tossing the dressing and ingredients with the lettuce and spinach right before serving.
Provided by Kozmic Blues
Categories Spinach
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Whisk dressing ingredients.
- Mix lettuce and spinach in large bowl and combine with dressing.
- Toss with apples, cheese and cashews.
Nutrition Facts : Calories 502.5, Fat 38.8, SaturatedFat 8.9, Cholesterol 17.4, Sodium 258.2, Carbohydrate 32.2, Fiber 2.6, Sugar 19.9, Protein 10.8
CURRIED TURKEY WITH APPLE-CASHEW SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside.
- Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
- Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad.
Nutrition Facts : Calories 480 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 570 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 43 grams
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- Make the Cashew Dressing: Place the cashews in a medium bowl, cover them with boiling water and soak for at least 2 hours or overnight.
- Drain the cashews and transfer them to a high-speed blender. Add 4 tablespoons water along with the lemon juice and zest, olive oil and salt. Process until smooth and creamy. Stop the blender, give the dressing a good mix with a spatula and then continue processing. You can add another tablespoon of water if it's too thick. Transfer to a clean bowl or jar, cover and refrigerate. The dressing will keep for up to a week.
- Make the Lentils: Place the lentils, garlic, bay leaf, olive oil and salt in a medium saucepan. Add enough water to generously cover the lentils, cover the pot and bring to a boil over high heat. Reduce the heat to medium and simmer the lentils until tender, 20 to 25 minutes. You can make the lentils a day in advance and keep them refrigerated. (I also like to freeze leftovers and use for another time.)
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