Ingredients
6
6 servings
- •0.75 cup cashew halves
- •4 slices bacon, coarsely chopped
- •1 tablespoon melted butter
- •1 teaspoon chopped fresh rosemary
- •1 teaspoon curry powder
- •1 tablespoon brown sugar
- •0.5 teaspoon kosher salt
- •0.5 teaspoon cayenne pepper
- •3 tablespoons white wine vinegar
- •3 tablespoons Dijon mustard
- •2 tablespoons honey
- •0.5 cup olive oil
- •salt and black pepper to taste
- •1 (10 ounce) package mixed salad greens
- •0.5 medium Bosc pear, thinly sliced
- •0.5 cup halved seedless red grapes
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 372
- Carbohydrate: 21g
- Fat: 31g
- Fiber: 2g
- Protein: 6g
- Sugar: 13g
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