Cranberry Cashew Salad Food

APPLE CRANBERRY CASHEW SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk vinaigrette ingredients until blended. Pour over salad and toss to coat; serve immediately.

CRANBERRY CASHEW SALAD

Steps:

• In a screw-top jar, combine oil, vinegar, chutney, sugar, salt, curry powder and hot pepper sauce. Cover and shake well. If you like, chill until serving time. Before using, bring to room temperature.
• In a large salad bowl, combine spinach, apple, cashews and cranberries. Shake or whisk vinaigrette and pour desired amount over spinach mixture. Toss lightly to coat. Serve immediately. Store any remaining dressing in the refrigerator up to 1 week. Bring to room temperature before using. Makes 6 servings.

ROMAINE CASHEW CRANBERRY SALAD

Steps:

• Spread cashews in a baking pan, and toast in oven at 250° for 30-40 minutes, stirring every 10 -15 minutes until they are medium golden brown. Set aside to cool.
• Thoroughly rinse the romaine lettuce.
• Thinly cut or tear lettuce into thin strips, then run through a salad spinner to dry.
• Cut the apples into thin strips or small cubes, put in a bowl, and sprinkle lemon juice over the pieces, mixing well with a spoon to coat.
• Layer salad, then cashews, cranberries, cheese, and apple pieces in 3 separate layers in a serving bowl, tossing each layer very lightly and gently to mix, careful to prevent the heavier pieces from falling to the bottom of the bowl.
• Serve with poppy seed dressing or raspberry vinaigrette on the side.

KALE SALAD WITH CRANBERRIES AND CASHEWS

Steps:

• Strip the kale leaves off the stems. Cut into ribbons and place in a large bowl.
• With a little olive oil rubbed into your palms, massage the kale for a minute or so, until it becomes bright green and softens a bit.
• Stir in the remaining ingredients and serve at room temperature.

RACHEL'S CRANBERRY CHICKEN SALAD

Steps:

• Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

CRANBERRY-COUSCOUS SALAD

Steps:

• In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
• In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.

CRANBERRY CASHEW SALAD

Steps:

• In large bowl, combine salad ingredients and toss to mix.
• In a covered container, combine all dressing ingredients.
• Shake vigorously until well mixed.
• Wait until ready to serve to add dressing to salad.
• Pour over salad and toss to coat evenly.

CRANBERRY CASHEW JUMBLES

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine brown sugar and butter. Beat at medium speed until creamy. Add sour cream, egg, and vanilla. Continue beating until mixed well. In a separate bowl, combne flour, baking powder and baking soda. Add flour mixture, a little at a time, and mix well. Stir in cashews and cranberries. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
• Frosting: Stir together confectioners' sugar and orange juice in a small bowl. Drizzle over cooled cookies.

PERFECT CRANBERRY CASHEW FUDGE

Steps:

• Line an 8-inch square pan with aluminum foil or waxed paper.
• Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
• Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.

WILD RICE CASHEW SALAD

Steps:

• In a strainer, rinse the wild rice under cold water, drain well.
• Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
• Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
• Drain off any excess liquid.
• Set aside Meanwhile, in a medium skillet, heat the olive oil over medium high heat, add the bell peppers and cook for 3-5 minutes, or until tender.
• Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
• Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
• For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
• Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
• Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend.
• To serve the salad, spoon it onto a lettuce lined platter.

CRANBERRY COUSCOUS SALAD

Steps:

• In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes., In a large bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; toss to coat. Cover and refrigerate. Just before serving, stir in almonds.