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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.