Pear And Cashew Slice Food

CURRIED CASHEW, PEAR, AND GRAPE SALAD

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.

CASHEW PEAR MELTS

Steps:

• Place bread on a baking sheet. Spread with butter; top with cashews, pears and cheese. broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

CASHEW-PEAR TOSSED SALAD

Steps:

• In a large salad bowl,combine the romaine,Swiss cheese,cashews,pears and cranberries.
• In a jar with a tight-fitting lid,combine the vinaigrette ingredients;shake well.
• Drizzle over salad and toss to coat. Serve immediately.

PEAR AND CASHEW SLICE

Steps:

• Place the pears, cashews, flour and brown sugar in a bowl and mix together.
• Place the margarine and golden syrup in a small saucepan and stir over low heat until melted.
• Gently stir golden syrup mixture and egg into the pear mixture.
• Pour the mixture into a lightly greased 20cm square tin and bake for 35-40 minutes at 180°C, or until golden and cooked through. Leave to cool in the tin before slicing.

CASHEW-PEAR TOSSED SALAD

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.

CANDIED CASHEW AND PEAR SALAD

Steps:

• Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.
• Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.

WATERCRESS, PEAR, AND CASHEW SALAD

Steps:

• In a large bowl, whisk together oil, lime juice, and soy sauce. Add watercress, pear, and cashews; toss to combine. Serve immediately.