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Curried Salad with Egg & Cashews

http://www.eatingwell.com/recipes/curried_salad.html

From EatingWell:  March/April 2011

Here we toss fresh salad greens with a light and creamy dressing, then top with chopped hard-boiled egg, crunchy bell pepper, dried cranberries and toasted cashews for a satisfying vegetarian salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

1 serving | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1/2 cup nonfat plain yogurt
• 1/2 cup low-fat mayonnaise
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon honey
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 cups mixed greens
• 1/2 cup diced or sliced red bell pepper
• 1/4 cup dried cranberries
• 1 hard-boiled egg (see Tips), chopped
• 2 tablespoons toasted cashews (see Tips)

Preparation

1. Place yogurt, mayonnaise, lemon juice, water, honey, curry powder, salt and pepper in a bowl or a blender; whisk or blend until smooth.
2. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with bell pepper, cranberries, egg and cashews.

Nutrition

Per serving : 368 Calories; 16 g Fat; 4 g Sat; 7 g Mono; 216 mg Cholesterol; 48 g Carbohydrates; 13 g Protein; 7 g Fiber; 410 mg Sodium; 899 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 vegetable, 1 carbohydrate (other), 1 medium fat meat, 2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.

• Tips: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
• To toast cashews: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.