Spinach Cashew Salad Recipes

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SWISS CASHEW TOSSED SALAD



Swiss Cashew Tossed Salad image

Along with crunchy cashews and strips of Swiss cheese, a sweet-and-tangy poppy seed dressing makes this tossed salad something special. There are seldom any leftovers when I serve it! -DiAnne Mallehan, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

1/3 cup white vinegar
3/4 cup sugar
2 teaspoons prepared mustard
1 teaspoon grated onion
Dash salt
1 cup vegetable oil
1 teaspoon poppy seeds
1 medium bunch romaine, torn
1 cup salted cashew halves
4 ounces Swiss cheese, julienned

Steps:

  • In a blender, combine the vinegar, sugar, mustard, onion and salt; cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese; serve with dressing.

Nutrition Facts :

CASHEW-CURRY SPINACH SALAD



Cashew-Curry Spinach Salad image

Fabulous salad for a fall dinner with friends or a holiday dinner. The cashew flavoring really adds to the salad and you can make the cashews just for snacking as well. My roommate suggested this salad to me and it is just tasty!

Provided by Wende Wubbena Carlisle

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 58m

Yield 6

Number Of Ingredients 19

½ cup vegetable oil
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard
3 tablespoons sesame seeds
2 tablespoons honey
1 teaspoon chopped garlic
½ pound bacon
12 cups spinach leaves
6 cups coarsely chopped frisee (French curly endive)
3 small pears, thinly sliced
⅔ red onion, thinly sliced
6 grapes, halved
¾ cup raw cashews
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon curry powder
1 teaspoon dried rosemary
½ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

  • Whisk vegetable oil, red wine vinegar, Dijon mustard, sesame seeds, honey, and garlic together in a bowl to make dressing.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
  • Layer bacon crumbles, spinach leaves, frisee, pears, red onion, and grapes on individual serving plates.
  • Preheat oven to 400 degrees F (200 degrees C). Spread cashews on a baking sheet.
  • Melt butter in a saucepan over low heat. Stir in brown sugar, curry powder, rosemary, salt, and cayenne pepper until smooth.
  • Toast cashews in the preheated oven until lightly browned, 8 to 10 minutes. Add to the saucepan with the butter mixture; stir until coated. Let cool, about 10 minutes.
  • Sprinkle cashews over salad plates. Drizzle dressing on top.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 33.9 g, Cholesterol 18.7 mg, Fat 35.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 7 g, Sodium 745.5 mg, Sugar 17.5 g

SPINACH CASHEW SALAD



Spinach Cashew Salad image

When choosing salads as a low-fat diet choice be careful of ingredients used and the amount of dressing drizzled over the salad. Both can add up fat grams and calories quickly.

Provided by Winnipeg Mel

Categories     Free Of...

Yield 8-12 serving(s)

Number Of Ingredients 11

1/2 lb bacon
1/2 cup cashews, pieces
5 ounces spinach
1/2 head lettuce, about 8 ounces bagged
1/2 cup mozzarella cheese, grated
2/3 cup oil
1/3 cup sugar
1/3 cup red wine vinegar
1/4 teaspoon dry mustard
1 1/2 teaspoons red onions, finely grated
1 tablespoon poppy seed

Steps:

  • Chop bacon and fry until crisp.
  • Drain on paper towel to remove as much excess fat as possible. Wash spinach and lettuce then tear leaves into bite size pieces.
  • Place in Salad bowl.
  • Add cashew pieces, grated cheese, and crumbled bacon.
  • Toss when ready to serve. Serve with poppy seed dressing.
  • NOTE: Fat grams may be reduced to 1 gram per serving if bacon and cashews are eliminated.
  • Each add approximately 3 grams of fat per serving.
  • Poppy Seed Dressing: Place all ingredients in blender and blend until smooth.
  • Alternate method: finely grate onion, add remaining ingredients and beat with mixer until well blended.

Nutrition Facts : Calories 409.3, Fat 37.1, SaturatedFat 8.4, Cholesterol 24.8, Sodium 356.4, Carbohydrate 13.2, Fiber 1.2, Sugar 9.1, Protein 7.2

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

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.

SPINACH SALAD WITH CANDIED CASHEWS



Spinach Salad With Candied Cashews image

The cashews give the salad a nice sweet crunch. You can make your cashews ahead, and store them in an airtight container until needed to save some time at dinner.

Provided by PalatablePastime

Categories     Spinach

Time 1h

Yield 5 serving(s)

Number Of Ingredients 14

1/2 cup cashews (roasted is ok)
1/4 cup sugar
2 tablespoons water
1 pinch salt (if your cashews are not salted)
8 ounces fresh baby spinach leaves, rinsed and dried
2 hard-cooked eggs, peeled and quartered
1/2 cup chopped baby portabella mushrooms (crimini)
1/4 cup dried cranberries, dried cherries or 1/4 cup raisins
1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons extra virgin olive oil

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.

Nutrition Facts : Calories 219.4, Fat 14.2, SaturatedFat 2.7, Cholesterol 84.8, Sodium 366.5, Carbohydrate 20.7, Fiber 2.8, Sugar 12.3, Protein 6.5

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD



Penne, Spinach, Asparagus and Cashew Salad image

Categories     Salad     Leafy Green     Nut     Pasta     Side     Quick & Easy     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Makes 12 Servings

Number Of Ingredients 8

1 1/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces
1 1/2 pounds penne or rigatoni pasta
1 tablespoon plus 1/2 cup olive oil
3/4 cup sliced green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 6-ounce package baby spinach
1 cup (about 4 ounces) salted roasted cashews, coarsely chopped

Steps:

  • Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
  • Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.

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