Speedy Spinach Cranberry Cashew Salad Recipes

JAMIE'S CRANBERRY SPINACH SALAD

Steps:

• In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
• In a large bowl, combine the spinach with the toasted almonds and cranberries.

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.

SPINACH AND STRAWBERRY SALAD

Steps:

• In a large bowl, toss together the spinach and strawberries.
• In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

SPINACH BLUEBERRY SALAD

Steps:

• Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

WILTED SPINACH SALAD

Steps:

• 1. Place eggs in small saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs chop.2. In large bowl, combine spinach, onions and eggs. Set aside.3. In small skillet, cook bacon until crisp. Add all remaining ingredients heat until sugar is dissolved. Pour over spinach mixture toss gently. Serve immediately.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 75 mg 25% * Sodium: 210 mg 9% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 5 g * Vitamin A: 80% * Vitamin C: 20% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 Vegetable, 1/2 Medium-Fat MeatVariationWilted Leaf Lettuce Salad: Substitute 6 cups torn leaf lettuce for spinach.

SPEEDY SNOW PEA SALAD

Steps:

• Mix together peas, onion and celery or water chestnuts in a large salad bowl. In a separate bowl, stir together sour cream, mayonnaise and salad dressing; blend well. Spoon sour cream mixture over salad until well coated. At serving time, stir in bacon bits and cashews. Serve immediately. Nestle votives and tealights on a cake stand sprinkled with rock salt for a sparkling, "snowy" centerpiece.

CHILLED PEA CASHEW SALAD

Steps:

• Steam the peas (if you are using frozen peas just rinse in hot water, do not cook them).
• Plunge the peas in ice or very cold water; drain and pat dry with a paper towel.
• Place in a bowl with the nuts, bacon, green onion, celery and toss with sour cream.
• In a small bowl, combine Ranch dressing, mustard and garlic, pour over the peas; toss to combine.
• Season with salt and pepper (if using) to taste.
• Chill for a minimum of 4 hours before serving.
• Delicious!

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.

SPINACH SALAD WITH CANDIED CASHEWS

Steps:

• Preheat oven to 300F (you can prepare your cashews several days ahead).
• In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves.
• Cook and stir for about 15 minutes, or until mixture crystallizes.
• Spread the cashews onto parchment paper on a baking sheet (season with salt now if needed).
• Bake 15 minutes, then stir mixture.
• Bake 15 minutes more, then cool cashews before storing in an airtight container (until needed).
• Place spinach into salad bowl.
• Top with hard cooked eggs, mushrooms, dried fruit, and candied cashews.
• Juice the lemon.
• Whisk together the lemon juice, salt, pepper, dijon mustard, and sugar, adjusting sugar to taste.
• Slowly add olive oil and whisk until dressing emulsifies.
• Serve dressing over salad as desired.

ROGENE'S CAULIFLOWER CASHEW SALAD

Steps:

• Combine lettuce, cauliflower, cheese, croutons and cashews.
• Set aside while preparing dressing.
• To make dressing: Stir together the mayonnaise, sugar and Parmesan cheese. The dressing and salad can be made ahead of time and combined just before serving.
• Tips: try adding 1/2 cup chopped green onions. Adjust the sugar to your taste. A lower calorie option would be to use plain yogurt instead of mayonnaise or salad dressing.

CRANBERRY AND FETA SALAD

Steps:

• Prepare salad ingredients.
• Whisk salad dressing ingredients together and pour over salad. Toss to coat.

MOLDED CRANBERRY-ORANGE SALAD

Steps:

• 1. In small saucepan, bring 1 1/2 cups of the cranberry juice cocktail to a boil. In large bowl, dissolve gelatin in hot cranberry cocktail. Stir in remaining 2 cups cranberry cocktail. Refrigerate until thickened but not set, about 1 hour.2. Lightly oil 6-cup ring or other mold. Stir cranberries, walnuts and orange segments into thickened gelatin. Spoon into oiled mold. Refrigerate until firm, about 4 hours.3. To serve, line serving plate with lettuce leaves. Unmold gelatin onto serving plate.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 180 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 45 mg 2% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 2 g 8% * Sugars: 31 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 45% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 2 1/2 Fruit, 1/2 Fat or 2 1/2 Carbohydrate, 1/2 FatSee Cook's Note: Tips for Molded Salads and Gelatin and Cook's Note: How to Make Molded Salads

QUICK TORTELLINI SALAD

Steps:

• 1. In jar with tight-fitting lid, combine all dressing ingredients shake well. Set aside.2. Cook tortellini, carrots and green beans as directed on tortellini package until tortellini is tender and vegetables are crisp-tender. Drain return to saucepan. Cover with cold water let stand 5 minutes. Drain well.3. Place tortellini, carrots and green beans in medium bowl add onions. Pour dressing over salad toss gently to coat.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 450 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 5 g 25% * Cholesterol: 40 mg 13% * Sodium: 720 mg 30% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 6 g 24% * Sugars: 7 g * Protein: 11 g * Vitamin A: 260% * Vitamin C: 0% * Calcium: 15% * Iron: 15% * Dietary Exchanges: 3 Starch, 1 Vegetable, 4 1/2 Fat or 3 Carbohydrate, 1 Vegetable, 4 1/2 Fat

SPEEDY SPINACH CRANBERRY CASHEW SALAD

Steps:

• Place spinach in a salad bowl.
• Add as many cranberries and cashews as you want.
• Add raspberry vinaigrette until spinach is lightly coated.
• Sprinkle with cheese and toss.