Description
Whenever I make this salad for guests, I’m always asked for the recipe and my family always requests this. We call it ‘The Good Salad.’
Ingredients
- ¾ cup cashew halves
- 4 slices bacon, coarsely chopped
- 1 tablespoon melted butter
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon curry powder
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 3 tablespoons white wine vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- ½ cup olive oil
- salt and black pepper to taste
- 1 (10 ounce) package mixed salad greens
- ½ medium Bosc pear, thinly sliced
- ½ cup halved seedless red grapes
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 6