Spinach Cashew Salad Food

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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, MANDARIN & CASHEW SALAD



Spinach, Mandarin & Cashew Salad image

I cannot take credit for it, excpet for maybe the healthy subtitutions, but this recipe came from a community cookbook and it is incredible!

Provided by shadowplaycupcake

Categories     Salad Dressings

Time 15m

Yield 1 salad, 2 serving(s)

Number Of Ingredients 10

4 cups spinach
1/2 cup canned mandarin oranges
1/4 cup unsalted cashews
3 tablespoons olive oil
1 tablespoon wine vinegar
2 tablespoons nonfat sour cream
1/2 teaspoon dry mustard
2 garlic cloves
1/4 teaspoon salt
1/8 teaspoon pepper

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!***.

Nutrition Facts : Calories 332.6, Fat 28.7, SaturatedFat 4.3, Cholesterol 1.4, Sodium 355.8, Carbohydrate 16.7, Fiber 2.5, Sugar 7.8, Protein 6

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

SPINACH SALAD WITH CASHEWS & BEAN SPROUTS



Spinach Salad With Cashews & Bean Sprouts image

This salad is so fresh and healthy, it's my sister Francine's recipe. She's introduced us to this salad by bringing it to our family reunions for years. It's now one of my favorites. Bring it at a party and everyone will ask you for the recipe.

Provided by Chouny

Categories     Spinach

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

6 ounces Baby Spinach
3 ounces bean sprouts
3 ounces iceberg lettuce (chopped)
1 cup mushroom (sliced)
1 cup cooked rice
2/3 cup cashews
3/4 cup red pepper (thinly sliced)
1/4 cup green onion (chopped)
1/4 cup soya sauce
1/2 cup vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon balsamic vinegar
1 garlic clove (minced)

Steps:

  • in large bowl, gently mix all ingredients of the salad.
  • Mix all the ingredients for the vinaigrette, toss with salad and serve immediatly.

Nutrition Facts : Calories 337.8, Fat 27.8, SaturatedFat 4.1, Sodium 794.2, Carbohydrate 18.8, Fiber 2.3, Sugar 3, Protein 6.3

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD



Penne, Spinach, Asparagus and Cashew Salad image

One of my favorite summer fares. This recipe is from a 1997 issue of Bon Appetit magazine. Very wonderful mix of flavors. Use the dressing to taste. You may need to make either more dressing or more pasta, depending on the strength you want it.

Provided by gobruijns

Categories     Penne

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 377.2, Fat 16.8, SaturatedFat 2.6, Sodium 262.7, Carbohydrate 52.2, Fiber 8.2, Sugar 1.6, Protein 8.2

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 :

SPINACH MUSHROOM CASHEW ENCHILADAS



Spinach Mushroom Cashew Enchiladas image

Coarsely chopped and well-seasoned mushrooms and cashews make the perfect vegetarian ground meat substitute in this hearty and savory casserole. To cut down on time, use your favorite store-bought salsa. You can even assemble the dish in advance then bake it just before serving, for an easy weeknight dinner. Like the mushroom "meat" filling? Double that part of the recipe and freeze it to use for other easy vegetarian dishes like tacos, sloppy joes or pasta!

Provided by Alejandra Ramos

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

Vegetable oil or nonstick cooking spray, for greasing
1/2 pound button mushrooms
1 cup roasted or raw cashews (you can substitute walnuts, pecans, almonds or mixed nuts)
3 tablespoons extra-virgin olive oil
Kosher salt
1 large onion
3 cloves garlic
1 tablespoon chili powder
2 teaspoons smoked Spanish paprika
2 teaspoons ground cumin
1 tablespoon dried oregano
1/4 cup tomato paste
One 10-ounce box frozen chopped spinach, thawed
1 1/2 cups sour cream
1 1/2 cups shredded mozzarella
One 14- to 16-ounce jar salsa verde
8 corn or flour tortillas (8 to 10 inches)
1/4 cup chopped cilantro, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square or 9-by-13-inch baking pan with vegetable oil or cooking spray.
  • Combine the mushrooms and cashews in a food processor and pulse until coarsely chopped.
  • Heat the olive oil in a large deep skillet over medium heat. Add the chopped mushrooms and cashews and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms cook down and reduce, about 5 minutes.
  • While the mushrooms cook, combine the onion and garlic in the food processor bowl (no need to rinse it out first) and pulse until coarsely chopped. Transfer to the skillet with the mushrooms. Add all of the spices and tomato paste and stir to combine. Continue to cook until the liquid has evaporated and the mixture has thickened and reduced, 5 to 10 minutes. Add the spinach and cook 3 minutes. Remove from the heat and stir in 1 cup of the sour cream and 1 cup of the mozzarella. Set aside.
  • Place about 1/2 cup of the salsa verde in the baking pan and spread to coat the bottom in a thin layer. Working with 1 tortilla at a time, place a generous spoonful of the filling down the center of the tortilla. Roll it closed and place seam-side down in the baking pan. Repeat with the remaining tortillas and filling, using as much filling as possible in each tortilla. (If using a square pan, you may need to cut one of the tortillas in half to fill the space.)
  • Pour the remaining salsa verde over the filled baking pan, tilting to spread the salsa evenly. Sprinkle the top with the remaining 1/2 cup mozzarella.
  • Bake until bubbling, the cheese is melted and slightly golden and the tortilla edges are toasted, about 30 minutes.
  • Let cool in the pan for 15 minutes, then serve topped with dollops of the remaining sour cream and sprinkled with the cilantro.

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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