Cashew Salad With Apples Pears Recipes

CASHEW-PEAR TOSSED SALAD

Steps:

• In a large salad bowl, combine the romaine, cheese, cashews, pear and cranberries. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat.

CASHEW APPLE SALAD

Steps:

• In a bowl, combine confectioners' sugar and Miracle Whip until smooth. Stir in the celery, apples and cashews. Serve immediately.

BROCCOLI CASHEW SALAD WITH APPLES AND PEARS

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.

FRESH APPLE & PEAR SALAD

Steps:

• In a large bowl, combine apples, pears, cucumber and onion. In a small bowl, whisk remaining ingredients until blended. Pour over apple mixture and toss to coat. Refrigerate until serving.

SWISS CASHEW TOSSED SALAD

Steps:

• In a blender, combine the vinegar, sugar, mustard, onion and salt; cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese; serve with dressing.

APPLE CRANBERRY CASHEW SALAD

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.

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Steps:

• 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.
• 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.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• 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.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

CASHEW SALAD WITH APPLES & PEARS

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.

CASHEW AND SWISS CHEESE SALAD WITH POPPY SEED DRESSING

Steps:

• Whisk oil, sugar, vinegar, onion, poppy seeds, mustard, and salt together in a bowl until dressing is smooth. Cover bowl with plastic wrap and refrigerate for 24 hours.
• Put lettuce in a bowl and drizzle dressing over lettuce; toss to coat. Add Swiss cheese and cashew and toss to coat.

CASHEW-PEAR TOSSED SALAD

Steps:

• In a large salad bowl,combine the romaine,Swiss cheese,cashews,pears and cranberries.
• In a jar with a tight-fitting lid,combine the vinaigrette ingredients;shake well.
• Drizzle over salad and toss to coat. Serve immediately.

APPLE & CASHEW SALAD

Steps:

• Whisk dressing ingredients.
• Mix lettuce and spinach in large bowl and combine with dressing.
• Toss with apples, cheese and cashews.