I was asked to bring a salad to our Home Group & wanted something fall-ish when I came upon this recipe. I'm not fond of Honey-Mustard dressing/dips nor of curry, so I decided to tweek this a bit, using many other reviews as a guide. The result was really good & I know my husband will like it because the cashews ended up being pretty spicy! So, here's what I did: I used 1 1/4 cups cashews, substituted Lemon Pepper for the Curry Powder; also roasted the cashews in the oven @ 350 for 10-15 mins. Increased the Bacon to 6 slices & always cook my bacon in the microwave about 1 min per slice for the crispiest bacon! For the dressing I wanted to be sure to have plenty, so I used 6 T. Vinegar; 1/2 C Honey; & kept the oil at 1/2 C. For the seasoning, I used 2 T Ground Dry Mustard powder (rather than the Dijon); 2 t. Poppy Seeds; 1 t. Sea Salt; 1/2 t. Black Pepper; 1 t. Paprika. It had a "kick", but nothing like the Cashews! I also added 1/2 C Cranraisins; 1 Lg Can Mandarine Oranges, drained; & 1 tub of Feta Cheese to the salad. I chose to dice the pear, rather than slicing it. I also only had Romaine, but would love to have added other greens, as I'm sure it would be even tastier! (I actually did only a test-run-taste for myself, so I don't know how others will like it, but I will give an update as soon as I have it. I liked it & I'm pretty picky, so I'm sure it will be a hit!) I've also renamed it: "Fall Festival Salad w/ Spicy Cashews & Honey-mustard-Poppy seed Dressing"!
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I was asked to bring a salad to our Home Group & wanted something fall-ish when I came upon...