Monday, January 19, 2009

Curried Salad

My friend Beth made this recipe for us and it is my favorite salad recipe. I am posting it the way she made it for us which is a little different than the original she has posted on her blog. If ever asked to bring a salad to a dinner this is what I will take. The flavors are so good together. YUM, YUM YUM!!! I love this Salad!

Curried Salad

  • 1-2 heads of romaine lettuce (or any other kind)
  • 1/2 c. grilled pineapple, cut into bite size pieces or smaller
  • 3/4 c. cashew halves
  • 1 T. melted butter
  • 1 t. fresh rosemary
  • 1 t. curry powder
  • 1 T. brown sugar
  • 1/2 t. salt (unless the cashews are already salted)
  • 1/2 t. cayenne pepper
  • 3 T. vinegar
  • 3 T. Dijon mustard
  • 2 T. honey
  • salt and pepper to taste
1. Toast cashews in a dry skillet over medium-high heat, until golden brown. Remove from pan to a separate and cooler location.
2. Grill the pineapple chunks.
3. Mix the melted butter, curry, sugar, cayenne, salt (if needed), cashews and rosemary- shake it up in a Tupperware for added ease and storage. If you do not have fresh rosemary, you can use the dried spice in half the amount. However, I recommend fresh rosemary because it's not so poky in the mouth.
4. Dressing: Stir together the vinegar, mustard and honey. Add salt and pepper according to your taste.
5. Toss the greens, pineapple and top with the tasty nut ensemble. Serve the dressing on the side to be added according to everyone's preference.


elizabeth said...

Jolene made this for our Christmas dinner and it was so delicious. Instead of more dessert I went back for more of this salad. I don't even like Dijon mustard and I loved this salad. Thanks for sharing the recipe Jolene.

Jan said...

sounds yummy. Do you want to come make this for me? Please!