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20 minute dinner recipes

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Curried Salad with Egg & Cashews


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



  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.


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