Candied Cashew And Pear Salad
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
42
Sourness
48
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
White Sugar2 tbsps
Ground Cinnamon2.5 cups
Cashew2 cups
Frozen Raspberries (thawed)1 cup
Red Wine Vinegar1 cup
Virgin Olive Oil (extra)280 g
Baby Spinach (bag fresh)1 cup
Dried Cherry1 cup
Feta CheeseDirections:
1
Line a baking sheet with aluminum foil
2
Place the sugar and cinnamon into a saucepan
3
Melt the sugar over medium heat without stirring
4
Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature
5
Puree the raspberries, vinegar, and olive oil until smooth; set aside
6
Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl
7
Toss with half of the raspberry dressing, and sprinkle with candied cashews
8
Serve with remaining dressing on the side