Recipe
Salad
Chef Don's Candied Cashew and Pear Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. granulated sugar | ||
| 2 tbsp. ground cinnamon | ||
| 2 ½ c. cashews | ||
| 2 c. frozen raspberries, thawed | ||
| ½ c. red wine vinegar | ||
| ½ c. olive oil | ||
| 3 c. chopped romaine lettuce | ||
| 1 (10 oz) bag fresh spinach leaves | ||
| 3 fresh pears, cored and sliced | ||
| ½ c. dried cherries | ||
| 1 c. crumbled feta cheese |
Directions
- Line a 9-by-13-inch baking sheet with aluminum foil.
- Combine sugar and cinnamon in a small saucepan over medium heat until sugar is melted; stirring is not necessary.
- Add cashews and stir until well coated with sugar. Spread onto prepared baking sheet; cool to room temperature. Set aside.
- Process raspberries, vinegar and olive oil in a blender until smooth; set aside.
- Toss romaine, spinach, pears, cherries and feta cheese together in a large bowl. Pour raspberry dressing on top and toss gently to combine. Divide salad evenly among 8 serving plates. Top with cashews.
Recipe Source:
Hy-Vee chefs.