SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS
This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.
Provided by sugarpea
Categories Lunch/Snacks
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.
CURRIED CASHEWS
Bake up an irresistible snack with these sweet, savory and salty cashews.
Provided by Food Network Kitchen
Time 1h30m
Yield 6-8
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
- Whisk together the egg white, curry powder and sugar in a medium bowl until thoroughly blended and slightly foamy. Add the cashews and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist; they?ll crisp as they cool.
- Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.
SPINACH SALAD WITH PEARS, WALNUTS AND GOAT CHEESE
Take advantage of pears in season and try a new variety in this twist on a popular dish. A little sweet pear (or apple or dried fig) makes the dressing especially good.
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Chop 1 pear and slice remaining two.
- Put chopped pear, oil, vinegar, mustard and honey into a blender and purée.
- Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.
- Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.
- Three Twists on the OriginalApple Cheddar Spinach SaladReplace pears with apples, walnuts with pine nuts and goat cheese with small cubes of sharp cheddar. Quinoa Spinach Pear SaladAdd 1 cup cooked and cooled quinoa to spinach salad mixture.Fig Spinach SaladReplace pears with 3/4 cup dried figs (1/4 cup chopped for dressing, remainder sliced thinly in salad).
Nutrition Facts : Calories 340 calories, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 10 milligrams, Sodium 230 milligrams, Carbohydrate 28 grams, Protein 8 grams
SALAD OF FRISEE, RADICCHIO, PEARS, POMEGRANATE AND PERSIMMONS
Steps:
- In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool.
- In a small bowl, whisk together the vinegar, reduced wine, and olive oil and, season, to taste, with salt and pepper. Place the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl.
- Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.
FRISEE SALAD WITH SPICED WALNUTS, PEARS, FARMHOUSE CHEDDAR, AND PORT VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 31m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
- Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. With a vegetable peeler, shave the cheese over top. Scatter the walnuts on top and serve immediately.
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
SPINACH SALAD WITH CANDIED CASHEWS
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
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
CURRIED CASHEW, PEAR, AND GRAPE SALAD
Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'
Provided by CHRISTYG
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
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.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g
SPINACH CASHEW SALAD
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
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 SALAD
This recipe for spinach pear salad comes from "Seattle Kitchen" by Tom Douglas.
Provided by Martha Stewart
Categories Food & Cooking Salad 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.
SPINACH AND PEAR SALAD
From Cooking Light (October 2001). I love pears, and they are wonderful in salads. Some feta and/or some nuts (pecans, walnuts) would also be good in this.
Provided by Vino Girl
Categories Spinach
Time 15m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a small bowl, stirring with a whisk.
- Place the pear slices in a large bowl.
- Spoon 1 tablespoon dressing over pears; toss to coat.
- Add the remaining dressing, spinach, and onion; toss to coat.
Nutrition Facts : Calories 71.9, Fat 3, SaturatedFat 0.4, Sodium 61.3, Carbohydrate 11.4, Fiber 2.3, Sugar 7.3, Protein 1.7
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