Cashew Curry Spinach Salad Recipes

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SPINACH CASHEW SALAD



Spinach Cashew Salad image

When choosing salads as a low-fat diet choice be careful of ingredients used and the amount of dressing drizzled over the salad. Both can add up fat grams and calories quickly.

Provided by Winnipeg Mel

Categories     Free Of...

Yield 8-12 serving(s)

Number Of Ingredients 11

1/2 lb bacon
1/2 cup cashews, pieces
5 ounces spinach
1/2 head lettuce, about 8 ounces bagged
1/2 cup mozzarella cheese, grated
2/3 cup oil
1/3 cup sugar
1/3 cup red wine vinegar
1/4 teaspoon dry mustard
1 1/2 teaspoons red onions, finely grated
1 tablespoon poppy seed

Steps:

  • Chop bacon and fry until crisp.
  • Drain on paper towel to remove as much excess fat as possible. Wash spinach and lettuce then tear leaves into bite size pieces.
  • Place in Salad bowl.
  • Add cashew pieces, grated cheese, and crumbled bacon.
  • Toss when ready to serve. Serve with poppy seed dressing.
  • NOTE: Fat grams may be reduced to 1 gram per serving if bacon and cashews are eliminated.
  • Each add approximately 3 grams of fat per serving.
  • Poppy Seed Dressing: Place all ingredients in blender and blend until smooth.
  • Alternate method: finely grate onion, add remaining ingredients and beat with mixer until well blended.

Nutrition Facts : Calories 409.3, Fat 37.1, SaturatedFat 8.4, Cholesterol 24.8, Sodium 356.4, Carbohydrate 13.2, Fiber 1.2, Sugar 9.1, Protein 7.2

MAMA VI'S SPINACH SALAD WITH CURRY AND CHUTNEY DRESSING



Mama Vi's Spinach Salad With Curry and Chutney Dressing image

My mother took an East Indian cooking class at our local college. When I was a teen she tried out the recipes she liked on us kids. I remember this salad being a favorite of ours. How authentically East Indian it is, I don't know, but it is good and I haven't seen any just like it.

Provided by Tiomarrano

Categories     < 30 Mins

Time 20m

Yield 3 serving(s)

Number Of Ingredients 12

1/4 cup white wine vinegar
1/4 cup salad oil
2 tablespoons fruit chutney
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon mustard powder
3 cups fresh spinach leaves
1 1/2 cups Red Delicious apples
1/2 cup raisins
1/2 cup peanuts
2 tablespoons scallions

Steps:

  • Make salad dressing with first seven ingredients, blending to make the salad dressing in a food processor. Set dressing aside, cover and chill in the refrigerator for later use.
  • Prepare the vegetables by tearing the fresh spinach leaves into bite sized pieces.
  • Dice the apple into bite size pieces.
  • Dice the green onions.
  • Measure out raisins and peanuts.
  • In a large salad serving bowl, place torn fresh spinach (on bottom), apple bits, raisins, peanuts and diced green onion.
  • Dress the salad veggies pouring over them the desired amount of dressing you find appropriate to start with, and lightly toss to coat the salad.
  • Serve immediately. Salad wilts and gets soggy if not eaten right away, when prepared.

Nutrition Facts : Calories 429.3, Fat 30.8, SaturatedFat 4.2, Sodium 420.5, Carbohydrate 36.8, Fiber 5.7, Sugar 24.9, Protein 8.5

SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS



Spinach Pear Salad from Restaurateur, Tom Douglas image

This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.

Provided by sugarpea

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 21

3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary or 1 teaspoon crushed dried rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
coarse salt
freshly ground pepper
1/2 cup vegetable oil or 1/2 cup peanut oil
1/2 lb smoky thick slab bacon (about twelve 1/4" thick slices)
12 cups loosely packed spinach leaves, no stems,torn to bite-size
6 cups loosely packed frisee, torn to bite-size
2/3 cup red onion, thinly sliced
3 small pears, halved,cored,thinly sliced
6 bunches grapes, small for garnish

Steps:

  • Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
  • Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
  • Salad: Cut bacon into 1/2" pieces and cook until crisp.
  • Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
  • Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.

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