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Curried Cashew, Pear, and Grape Salad

Submitted by: CHRISTYA

Curried Cashew, Pear, and Grape Salad
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  • Prep Time: 30 Minutes
  • Total Time: 45 Minutes
  • Yield: 6 servings
  • Print Recipe

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

  • 3/4 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
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  •  
  • Dressing:
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • 1 pinch salt and black pepper to taste
  •  
  • Salad:
  • 1 (10 ounce) package mixed salad greens
  • 1/2 medium Bosc pear, thinly sliced
  • 1/2 cup halved seedless red grapes

Directions

  1. 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.
  2. 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.
  3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  4. 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.
  5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Nutritional Information

  • Calories: 372 cal
  • Total Fat: 30.7 g
  • Saturated Fat: 6.2 g
  • Cholesterol: 12 mg
  • Sodium: 692 mg
  • Carbohydrates: 21.4 g
  • Fiber: 2.3 g
  • Protein: 5.9 g
  • Sugars: 12.7 g
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  • Potassium: 337 mg
  • Calcium: 42 mg
  • Iron: 2 mg
  • Magnesium: 61 mg
  • Folate: 68 mcg
  • Niacin Equivalents: 2 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 1412 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 10 mg
  • Calories From Fat: 276 kcal
  • Percent Of Calories From Carbs: 22
  • Percent Of Calories From Fat: 71
  • Percent Of Calories From Protein: 6
  • Percent Of Calories From Saturated Fat: 14

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Printed on August 21, 2014 at 4:01 pm