Pear And Cashew Slice Recipes

CASHEW-PEAR TOSSED SALAD

Cashew-Pear Tossed Salad image

A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. -Arlene Muller, Kingwood, Texas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

1 bunch romaine, torn
1 cup shredded Swiss cheese
1 cup salted cashews
1 medium pear, thinly sliced
1/2 cup dried cranberries
POPPY SEED VINAIGRETTE:
2/3 cup olive oil
1/2 cup sugar
1/3 cup lemon juice
2 to 3 teaspoons poppy seeds
2 teaspoons finely chopped red onion
1 teaspoon prepared mustard
1/2 teaspoon salt

Steps:

In a large salad bowl, combine the romaine, cheese, cashews, pear and cranberries. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 228 calories, Fat 17g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

SPINACH, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS

Spinach, Pear, and Frisee Salad with Curried Cashews image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 20

Ingredients

3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup vegetable or peanut oil
3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon kosher salt
1/8 teaspoon cayenne, or more, to taste
1/2 pound bacon, sliced (about twelve 1/4-inch-thick slices)
12 cups loosely packed spinach leaves, washed well, dried, stems trimmed and torn into pieces if leaves are large
6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces
2/3 cup thinly sliced red onions
3 small pears, halved, cored, and thinly sliced
6 small bunches grape

Steps:

To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
To make the curried cashews, preheat the oven to 400 degrees F.
On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.

CASHEW PEAR MELTS

Cashew Pear Melts image

Pears, cashews and melted cheese top slices of cinnamon-raisin bread in this out-of-the-ordinary entree from Amy Renfroe of Key Largo, Florida. "These open-faced sandwiches make a yummy main course for breakfast or brunch," says Amy, a former preschool director. "They're great for snacking, too."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

4 slices cinnamon-raisin bread
1 tablespoon butter, softened
1/4 cup chopped cashews
2 to 3 medium ripe pears, sliced
4 slices Colby or Monterey Jack cheese

Steps:

Place bread on a baking sheet. Spread with butter; top with cashews, pears and cheese. broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Nutrition Facts :

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Curried Cashew, Pear, and Grape Salad image

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.'

Provided by CHRISTYG

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

¾ 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
½ teaspoon kosher salt
½ teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
½ cup olive oil
salt and black pepper to taste
1 (10 ounce) package mixed salad greens
½ medium Bosc pear, thinly sliced
½ cup halved seedless red grapes

Steps:

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.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g