Reviewed: Nov. 23, 2009

This is a wonderful salad and very forgiving as you can add almost any fruit to it and it still comes out superb! Try adding mandarin oranges - you won't be disappointed.....

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Crystal S

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Roseville, California, USA

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Reviewed: Nov. 18, 2009

Fantastic!

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BARBARA_LUSHER

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Reviewed: Nov. 8, 2009

Stellar!! I'm a vegan so I substituted agave nectar for the honey and left out the bacon but added about 1 tsp. of liquid smoke to the dressing and used vegan margarine instead of butter. The candied cashews are amazing on their own but may be too spicy for some guests (I suggest cutting the amount of cayenne in half).

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smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 3, 2009

A good & interesting salad. I added garlic to the dressing as advised by another and only used 1 Tbsp of the mustard in the dressing.

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Goodcalves

Cooking Level: Expert

Home Town: Normal, Illinois, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Sep. 30, 2009

Made this exactly as the recipe is written, it was very tasty, next time I think I'll double the grapes and pears.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Aug. 9, 2009

i have made this recipe multiple times over the summer and people always ask me for the recipe. here are my changes: (1.) reduce oil to 1/3 cup (2.) use Bac-O's instead of bacon (for those who don't eat pork) (3.) use Maille brand dijon mustard (for those who don't want white wine in their mustard) (4.) bake the cashews for 9 mins at 350 degrees (they come out perfect and you don't have to stand over the stove) (5.) use a full cup of halved red grapes (6.) peel and slice up an entire bosc pear --- so delicious!

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hinazee

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Reviewed: Aug. 2, 2009

This recipe is AWESOME! Hands down the best salad ever. I love it just the way it is...No changing anything.

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Kenzie

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Reviewed: Jul. 11, 2009

Oh my gosh is this good! I did make a few changes. I left out the bacon as it seems a bit too much here. I melted the butter in a small pan then added the cashews, curry powder, brown sugar and cayenne. I substituted fresh basil for rosemary,then let it all come together. The kitchen smelled heavenly! Also added a bit of chopped fresh basil to the salad so every few bites you get this hit of basil with grape or pear. Please give that a try, it really is fantastic. This is going in regular rotation and can't wait to spring it on my MIL!

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 21, 2009

Wonderfully tasting salad. The cashews had the perfect mix of sweet from the curry and spicy! I plated the salad individually and added toppings, it made a beautiful salad! Everyone raved about it!

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AMSKINGER

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 16, 2009

This recipe is great. I even got my mom to try and like something curried! I don't bother with the bacon and it is super easy to pack a container of the cashew spices, add a little butter, microwave and then shake it to coat the nuts. Easy, creative salad to bring for lunch at work.

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NekoCooks

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

This salad was so good, I had to make it again and keep it to myself. The nuts are great and are even better when you play around with the spices a little. I now make larger batches of the nuts to snack on. But best in the salad combination!

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ortmom

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Reviewed: May 26, 2009

This was just delicious! I didn't make the dressing as I had a newman's honey mustard dressing in the house and I only had turkey bacon in the house. I also added some seasoned grilled chicken to this to make this a complete meal, with a garlic cheese breadstick on the side. I can't wait to have the leftovers!

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: May 19, 2009

This was an excellent salad. I loved all the different textures and flavors in this and how well they all went together. The salad dressing wasn't much by itself but it was mellow and sweet and paired so well with the hot spicy cashews. I used bacon flavored bits instead. I cut the olive oil in half for the dressing and used red curry powder for the cashews. Boy were they ever hot and spicy! The sweet dressing cools their heat some. This is restaurant quality. So delicious.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 16, 2009

What a unique salad! I toasted the cashews in the oven at 350 spraying Pam on it first and sprinkling them with curry and chili powder to give them an extra kick. I also added craisins, feta and had some fresh corn (sliced from the cob)to sprinkle on as well. Awesome!

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Elisa

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Reviewed: May 12, 2009

Very nice combination of flavor in this salad. I omitted the grapes because I didn't have any, but I wouldn't change anything in this recipe. It's great just as is.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: May 11, 2009

I like this pretty much, but think I want to mess with the proportions a little. I didn't feel like I was getting all the individual flavors. Still, it's a nice salad.

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Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 27, 2009

The different flavors in this recipe are great! The cashews are pretty delicious, I may consider just making them separate to snack on! My only complaint is the salad-to-dressing ratio. Needs either more salad or less dressing.

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Apr. 24, 2009

I'm dying to give this recipe a 5, but I can't quite do it. The overall flavors are awesome - the dressing goes beautifully with the sweet curried cashew mix and the saltiness of the bacon (yes, goat cheese would be nice). I felt there was quite a bit more olive oil called for than needed, so I cut it back to about 1/4C. Next time I would mix the buuter, sugar, etc. in a pan over med-low heat to get a good caramel going; as written, the sugar and butter tend to clump together and don't want to coat the nuts as I believe was intended. All in all, this is an excellent salad. I would definitely make it again with these very minor changes. Thanks!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 11, 2009

Easy - Fresh - Delicious. Have taken this to several gatherings - comments were: "THIS IS the BEST salad I have ever had" by many.

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Laura

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

Really delicious! Hubby and I just had it for lunch. The only downside for me is that this is a labor-intensive salad so I will simplify the dish next time. The bacon didn't add much so will leave that off in the future. Next time I'll use the butter for toasting the cashews and save a step that way. Used balsamic vinegar, vegetable oil, and regular mustard cause they were on hand and they worked fine.

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