Name: Candied Cashew and Pear Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: White sugar - 1 cup; Ground cinnamon - 2 tablespoons; Cashews - 2 ½ cups; Frozen raspberries, thawed - 2 cups; Red wine vinegar - ½ cup; Extra virgin olive oil - ½ cup; Chopped hearts of romaine - 3; Fresh baby spinach - 1 (10 ounce) bag; Pears, cored and diced - 3; Dried Cherries - ½ cup; Feta cheese - 1 cup

Ingredients for - Candied Cashew and Pear Salad

1. White sugar 1 cup

2. Ground cinnamon 2 tablespoons

3. Cashews 2 ½ cups

4. Frozen raspberries, thawed 2 cups

5. Red wine vinegar ½ cup

6. Extra virgin olive oil ½ cup

7. Chopped hearts of romaine 3

8. Fresh baby spinach 1 (10 ounce) bag

9. Pears, cored and diced 3

10. Dried Cherries ½ cup

11. Feta cheese 1 cup

How to cook deliciously - Candied Cashew and Pear Salad

1 . Stage

Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.

2 . Stage

Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.