Cashew Vegetable Salad Recipes

SWISS CASHEW TOSSED SALAD

Swiss Cashew Tossed Salad image

Along with crunchy cashews and strips of Swiss cheese, a sweet-and-tangy poppy seed dressing makes this tossed salad something special. There are seldom any leftovers when I serve it! -DiAnne Mallehan, Grand Rapids, Michigan

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

1/3 cup white vinegar
3/4 cup sugar
2 teaspoons prepared mustard
1 teaspoon grated onion
Dash salt
1 cup vegetable oil
1 teaspoon poppy seeds
1 medium bunch romaine, torn
1 cup salted cashew halves
4 ounces Swiss cheese, julienned

Steps:

In a blender, combine the vinegar, sugar, mustard, onion and salt; cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese; serve with dressing.

Nutrition Facts :

CARROT CASHEW SALAD

Carrot Cashew Salad image

Another Food Network Magazine recipe (no wonder I love this magazine) that looks easy and fast, with such pretty colors for side

Provided by Bonnie G 2

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb carrot, cut into ribbons
1/2 cup salted cashews, roasted
1 tablespoon vegetable oil
1 tablespoon jalapeno, chopped
3 tablespoons lime juice
1/4 cup water
2 tablespoons cilantro, chopped
1/2 teaspoon salt
1/4 cup cashews, chopped

Steps:

Shave carrots with vegetable peeler into ribbons (personally I'll use pre-grated carrots) an put in a bowl.
Puree 1/2 cup roasted cashews in blender with 1 tablespoon each vegetable oil ad chopped jalapeno, 3tablespoon lime juice and 14 cup water until almost smooth.
Toss with carrots; add 2 tablespoons chopped cilantro and season with salt.
Top with chopped cashews.

CASHEW VEGETABLE SALAD

Cashew Vegetable Salad image

No one will guess this eye-appealing cashew salad from Amy Balenzano of Spokane, Washington comes together in minutes. The homemade dressing with a hint of ginger gives it so much flavor, they'll think you spent all day in the kitchen.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/2 to 1 cup whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 teaspoon soy sauce
1/2 teaspoon ground ginger
Dash garlic powder

Steps:

In a large salad bowl, combine all of the ingredients. Serve immediately.

Nutrition Facts : Calories 196 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 364mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

VEGETABLE CASHEW SAUTE

Vegetable Cashew Saute image

A delicious combination of vegetables, cashews, and sauce served over whole wheat pasta.

Provided by DVDANDV

Categories World Cuisine Recipes Asian

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package whole wheat rotini pasta
2 tablespoons dark sesame oil
¼ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons white sugar
¼ cup dark sesame oil
3 cups chopped broccoli
1 cup chopped carrots
1 cup chopped red bell pepper
2 cups chopped fresh shiitake mushrooms
1 cup shelled edamame (green soybeans)
¾ cup chopped unsalted cashew nuts

Steps:

Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 53.7 g, Fat 17.2 g, Fiber 6.5 g, Protein 12.2 g, SaturatedFat 2.8 g, Sodium 489.6 mg, Sugar 8.6 g

BROCCOLI CASHEW SALAD

Broccoli Cashew Salad image

Make and share this Broccoli Cashew Salad recipe from Food.com.

Provided by Sharon123

Categories Fruit

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 large head broccoli
1/4 cup bacon bits (artificial)
1 small red onion, chopped
1/2 cup raisins
1 cup cashew halves (or pieces)
1 cup mayonnaise
1/4-1/2 cup sugar
2 tablespoons apple cider vinegar

Steps:

Wash broccoli thoroughly, drain. Cut into bite-size flowerets.
Combine mayonnaise, sugar and vinegar, stirring until well blended.
Combine broccoli, bacon bits, onion and raisins in large bowl. Toss with mayonnaise dressing. Chill for several hours or overnight. Stir in cashews before serving. Enjoy! 6 to 8 servings.

Nutrition Facts : Calories 308.1, Fat 19.1, SaturatedFat 3.4, Cholesterol 10.5, Sodium 404.3, Carbohydrate 32, Fiber 3, Sugar 16, Protein 6.3

VEGGIE-CASHEW STIR-FRY

Veggie-Cashew Stir-Fry image

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 cup coarsely chopped fresh baby carrots
1 small zucchini, cut into 1/4-inch slices
1 small sweet red pepper, coarsely chopped
1 small green pepper, coarsely chopped
4 green onions, sliced
2 cups cooked brown rice
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup honey-roasted cashews

Steps:

In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.

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