Chopped Cashew Salad Recipes

APPLE CRANBERRY CASHEW SALAD

Apple Cranberry Cashew Salad image

When you want to serve a salad with some pizzazz and is sure to please, try this one. It has crisp apples, crunchy pecans and sweet dried cranberries...delicious.-Susan Jones, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 16 servings (1 cup each).

Number Of Ingredients 12

Ingredients

2 packages (5 ounces each) spring mix salad greens
2 large apples, coarsely chopped
1 can (9-1/4 ounces) lightly salted cashews
1 package (5 ounces) dried cranberries
1/2 cup shredded Parmesan cheese
VINAIGRETTE:
2/3 cup sugar
1/2 cup canola oil
1/3 cup cider vinegar
1 teaspoon ground mustard
1 teaspoon poppy seeds
1 teaspoon salt

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk vinaigrette ingredients until blended. Pour over salad and toss to coat; serve immediately.

Nutrition Facts : Calories 256 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 227mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.

CARROT-CASHEW SALAD

Carrot-Cashew Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Shave 1 pound carrots into ribbons with a vegetable peeler; put in a bowl. Puree 1/2 cup roasted salted cashews in a blender with 1 tablespoon each vegetable oil and chopped jalapeno, 3 tablespoons lime juice and 1/4 cup water until almost smooth. Toss with the carrots; add 2 tablespoons chopped cilantro and season with salt. Top with chopped cashews.

CHICKEN CASHEW SALAD

Chicken Cashew Salad image

This is a great summer pasta salad for barbeques and more. It has a slightly sweet, creamy dressing, and is loaded with chicken, cashews, and crunchy veggies.

Provided by Mary

Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups seashell pasta
¼ cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
½ cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.

Nutrition Facts : Calories 499 calories, Carbohydrate 53 g, Cholesterol 44.7 mg, Fat 23.6 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 4 g, Sodium 545.1 mg, Sugar 18.5 g

CASHEW-CHICKPEA SALAD WITH CABBAGE SLAW

Cashew-Chickpea Salad with Cabbage Slaw image

Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C-rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the iron in the latter ingredients more bioavailable.

Provided by Martha Stewart

Categories Salad Recipes

Time 45m

Number Of Ingredients 17

Ingredients

2 tablespoons creamy cashew butter, such as Fix & Fogg
1 tablespoon extra-virgin olive oil
1 tablespoon white or yellow miso
1 tablespoon reduced-sodium tamari
1 tablespoon finely grated fresh ginger (from a 1 1/2-inch piece)
1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
1 cup raw cashews, coarsely chopped (5 ounces)
3 tablespoons sesame seeds
1/4 cup unseasoned rice vinegar
2 teaspoons finely grated fresh ginger (from a 1-inch piece)
2 tablespoons toasted sesame oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups finely shredded Savoy or red cabbage, or a combination
5 medium radishes (2 ounces), trimmed and julienned (3/4 cup)
1/2 cup packed fresh cilantro leaves and thin stems, coarsely chopped
6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments

Steps:

For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely.
For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch.

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