Curried Cashew, Pear, and Grape Salad The Best Recipes

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Curried Cashew, Pear, and Grape Salad

"Whenever I make this salad for guests, I'm usually requested for the recipe and my circle of relatives always requests this. We name it 'The Good Salad.'"

Ingredients :

three/4 cup cashew halves
four slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped sparkling rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
half of teaspoon kosher salt
1/2 teaspoon cayenne pepper
Dressing:
3 tablespoons white wine vinegar
three tablespoons Dijon mustard
2 tablespoons honey
half cup olive oil
salt and black pepper to flavor
Salad:
1 (10 ounce) package combined salad veggies
half of medium Bosc pear, thinly sliced
half of cup halved seedless purple grapes

Instructions :

Prep : 30M	Cook : 6M	Ready in : 45M

In a big, dry skillet over medium-high warmness, toast cashews till golden brown, about 5 minutes. Remove cashews to a dish to cool barely.
Return skillet to medium-excessive warmth, cook bacon strips until crisp on each facets, about 7 mins. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set apart.
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set apart.
In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to flavor.
In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut aggregate.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it frivolously, and make smooth-up less difficult.

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