SALADS AND HANDHELDS

Serves 6
Pears, raspberries, and grapes give this salad a fresh fruity flavor. The bacon and
cashew halves even out the sweetness for a perfect harmony of taste.

Ingredients
3/4 cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper
Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon paprika
Salt and black pepper to taste
Salad:
1 (10 ounce) package mixed salad greens
1/2 medium pear, thinly sliced
1/2 cup fresh raspberries
1/2 cup halved seedless red grapes
Directions
1 – In a large dry skillet, over medium-high heat, toast cashews until golden brown
(about 5 minutes). Remove cashews to a side dish and let cool very slightly.
2 – Return skillet to medium-high heat and cook bacon strips until crisp on both
sides (about 5 minutes). Remove bacon with a slotted spoon and soak up extra
grease with a paper towel. Crudely chop bacon and set aside.
3 – In a medium mixing bowl, mix together butter, rosemary, curry powder, brown
sugar, cayenne pepper and toasted cashews. Set aside.
4 – In a small mixing bowl, mix together the white wine vinegar, mustard and
honey. Slowly whisk in olive oil and sprinkle with paprika, salt and pepper to taste.
5 – In a large salad bowl, toss dressing with greens, pear slices, raspberries, grapes,
and bacon. Sprinkle with nut mixture.
*Note: Add chicken for a nice treat and substitute curry with lemon pepper for
something different.