Curried Cashew, Pear, and Grape Salad
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Recipe by CHRISTYN
"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.'"
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3/4 cup cashew halves
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4 slices bacon, coarsely chopped
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1 tablespoon melted butter
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1 teaspoon chopped fresh rosemary
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1 teaspoon curry powder
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1 tablespoon brown sugar
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1/2 teaspoon kosher salt
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1/2 teaspoon cayenne pepper
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Directions:
- 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.
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