Curry Cashew, Pear, and Grape Salad

By August 28, 2012


  • 1 head lettuce or mixed greens
  • 1 pear, thinly sliced
  • 1 c red grapes, havled
  • ¾ c cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 tbsp melted butter
  • 1 tsp chopped fresh rosemary
  • 1 tsp curry powder
  • 1 tbsp brown sugar
  • ½ tsp salt
  • ½ tsp cayenne pepper


  • 3 tbsp white wine vinegar
  • 3 tbsp Dijon Mustard
  • ½ c olive oil
  • 2 tbsp honey
  • salt and pepper to taste

Instructions:  In a large skillet, toast cashews until golden brown. Remove and cool.  Cook the bacon until crisp. Remove, chop, and set aside.  In a medium bowl stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper and toasted cashews. Set aside. Make dressing, whisking together. Mix all in large bowl and sprinkle with nuts.

Items used in this recipe available through your Abundant Harvest Organics subscription: greens, grapes, bacon, olive oil, honey