Cashew Apple Salad Recipes

BROCCOLI CASHEW SALAD

Steps:

• Cook and crumble the bacon. Set aside. In a large mixing bowl, combine mayonnaise, cider vinegar, and sugar. Whisk together until sugar is dissolved.
• Add the broccoli, bacon, and cashews. Mix together until the salad is coated well in the mayonnaise mixture. Chill for 2 hours and let stand for 15 minutes before serving.

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.

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.

CREAMY CASHEW SALAD DRESSING

Steps:

• Combine cashews, water, onion, olive oil, lime juice, garlic, basil, salt, and pepper in a food processor or blender. Blend until completely smooth, 3 to 5 minutes. Add a little more water for a runnier dressing.

MANGO CASHEW SALAD

Steps:

• In a medium bowl, toss together mango, Granny Smith apple, cashews, balsamic vinegar, cinnamon, ginger, and salt.

CASHEW APPLE SALAD

Steps:

• In a bowl, combine confectioners' sugar and Miracle Whip until smooth. Stir in the celery, apples and cashews. Serve immediately.

CHICKEN SALAD WITH APPLES

Steps:

• In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.
• Preheat oven to 350°F. Spread out cashew pieces on a baking sheet and bake for 5 to 10 minutes or until light golden brown, watching carefully. Allow to cool.
• To the bowl of dressing, add diced chicken, toasted cashews, and diced apples. Refrigerate for at least an hour to chill and allow the flavors to blend.

CASHEW SALAD WITH APPLES & PEARS

Steps:

• Toss salad ingredients in large bowl.
• Whisk dressing ingredients in a separate container. You can toss the salad with the dressing and serve it like that, or let each person put as much or as little dressing on their salad as they would like.
• The extra dressing stays fresh in the refrigerator for a long time.

APPLE & CASHEW SALAD

Steps:

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

CURRIED TURKEY WITH APPLE-CASHEW SALAD

Steps:

• Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside.
• Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
• Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad.