Time 16m Yield 8 (1/4 cup) servings Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds. Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.
Time 45m Yield 6 Number Of Ingredients 16 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.
Time 58m Yield 6 Number Of Ingredients 19 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.
Time 35m Yield 6 serving(s) Number Of Ingredients 21 Steps:
Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool. Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified. Salad: Cut bacon into 1/2" pieces and cook until crisp. Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well. Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.
Time 15m Yield 15 servings. Number Of Ingredients 13 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.
Time 20m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside. Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.
Yield serves 4 Number Of Ingredients 7 Steps:
With a vegetable peeler or sharp paring knife, shave the pears, rotating the fruit as you work to form thin, even pieces. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Divide spinach, pears, and blue cheese among four serving plates; sprinkle with almonds and drizzle with lemon vinaigrette. Serve immediately.
Time 30m Yield 12 servings. Number Of Ingredients 11 Steps:
In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.
More about “spinach pear and frisee salad with curried cashews recipes”
Number Of Ingredients 20 Steps:
To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper in a bowl. Gradually whisk in the oil. Set aside. To make the curried cashews, preheat the oven to 400 degrees. 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.
