Cashew Vegetable Salad Food

BROCCOLI CASHEW SALAD

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
• Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

GINGERY KALE SALAD WITH CASHEW DRESSING

Steps:

• Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
• Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
• In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
• Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
• Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.
• If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.

CREAMY CASHEW SALAD DRESSING

Steps:

• Combine cashews, water, onion, olive oil, lime juice, garlic, basil, salt, and pepper in a food processor or blender. Blend until completely smooth, 3 to 5 minutes. Add a little more water for a runnier dressing.

SWISS CASHEW TOSSED SALAD

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.

CARROT CASHEW SALAD

Steps:

• Shave carrots with vegetable peeler into ribbons (personally I'll use pre-grated carrots) an put in a bowl.
• Puree 1/2 cup roasted cashews in blender with 1 tablespoon each vegetable oil ad chopped jalapeno, 3tablespoon lime juice and 14 cup water until almost smooth.
• Toss with carrots; add 2 tablespoons chopped cilantro and season with salt.
• Top with chopped cashews.

CAULIFLOWER CASHEW SALAD

Steps:

• In a serving bowl, combine the cauliflower, carrots and peas. Drizzle with dressing; toss to coat. Cover and refrigerate until chilled. Just before serving, stir in cashews.

CASHEW AND SWISS CHEESE SALAD WITH POPPY SEED DRESSING

Steps:

• Whisk oil, sugar, vinegar, onion, poppy seeds, mustard, and salt together in a bowl until dressing is smooth. Cover bowl with plastic wrap and refrigerate for 24 hours.
• Put lettuce in a bowl and drizzle dressing over lettuce; toss to coat. Add Swiss cheese and cashew and toss to coat.