Spinach Mandarin Cashew Salad Recipes

SPINACH MANDARIN SALAD WITH HONEY BALSAMIC DRESSING

Steps:

• Preheat oven to 350°F. Place almonds on a baking sheet and toast for 7-9 minutes. Chop or pound almonds into small pieces. (Place in a plastic bag and use a wood spoon to pound.)
• Combine all salad ingredients in a medium bowl. Place ingredients for dressing into a high powered blender and blend on high until smooth. If dressing is too thick, add a small amount of water to thin out.
• Add desired amount of dressing to salad and toss just before serving. Enjoy!

MANDARIN ORANGE SPINACH SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

MANDARIN-CASHEW TOSSED SALAD

Steps:

• In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. , In a small bowl, combine oil, honey, mustard, lime zest, paprika, salt and pepper. Drizzle over salad. Add cashews; toss to coat.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

SPINACH AND MANDARIN ORANGE SALAD

Steps:

• Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
• Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
• Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

SPINACH, MANDARIN & CASHEW SALAD

Steps:

• Mix the all from the olive oil down to the pepper in a shaker and make sure it is mixed well. Then toss into spinach mixture and combine, then enjoy!
• ***Amount of spinach sugested, as well as the oranges and cashews may be too little or too much, adjust to your liking!***.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

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.

SPINACH CASHEW SALAD

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.

CASHEW-CURRY SPINACH SALAD

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.

ASIAN CHICKEN, MANDARIN & CASHEW SALAD

Steps:

• Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
• Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you're using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
• Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.