Apple Cranberry Cashew Salad Recipes

ROMAINE CASHEW CRANBERRY SALAD

Steps:

• Spread cashews in a baking pan, and toast in oven at 250° for 30-40 minutes, stirring every 10 -15 minutes until they are medium golden brown. Set aside to cool.
• Thoroughly rinse the romaine lettuce.
• Thinly cut or tear lettuce into thin strips, then run through a salad spinner to dry.
• Cut the apples into thin strips or small cubes, put in a bowl, and sprinkle lemon juice over the pieces, mixing well with a spoon to coat.
• Layer salad, then cashews, cranberries, cheese, and apple pieces in 3 separate layers in a serving bowl, tossing each layer very lightly and gently to mix, careful to prevent the heavier pieces from falling to the bottom of the bowl.
• Serve with poppy seed dressing or raspberry vinaigrette on the side.

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.

APPLE & CASHEW SALAD

Steps:

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

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.

CRANBERRY CASHEW SALAD

Steps:

• In large bowl, combine salad ingredients and toss to mix.
• In a covered container, combine all dressing ingredients.
• Shake vigorously until well mixed.
• Wait until ready to serve to add dressing to salad.
• Pour over salad and toss to coat evenly.

CRANBERRY CASHEW SALAD

Steps:

• In a screw-top jar, combine oil, vinegar, chutney, sugar, salt, curry powder and hot pepper sauce. Cover and shake well. If you like, chill until serving time. Before using, bring to room temperature.
• In a large salad bowl, combine spinach, apple, cashews and cranberries. Shake or whisk vinaigrette and pour desired amount over spinach mixture. Toss lightly to coat. Serve immediately. Store any remaining dressing in the refrigerator up to 1 week. Bring to room temperature before using. Makes 6 servings.