Curried Salad with Egg & Cashews

2 Reviews
From: EatingWell Magazine 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.

Ingredients 1 serving

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  • 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

  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 368 calories; 16 g fat(4 g sat); 7 g fiber; 48 g carbohydrates; 13 g protein; 264 mcg folate; 190 mg cholesterol; 29 g sugars; 21 g added sugars; 7123 IU vitamin A; 124 mg vitamin C; 166 mg calcium; 4 mg iron; 432 mg sodium; 899 mg potassium
  • Nutrition Bonus: Vitamin C (208% daily value), Vitamin A (142% dv), Folate (66% dv), Magnesium & Potassium (26% dv), Iron (25% dv), Zinc (17% dv), Calcium (16% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 vegetable, 1 other carbohydrate, 1 medium fat meat, 2 fat

Reviews 2

February 01, 2014
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By: EatingWell User
Review for Curried Salad with Egg & Cashews This is an extremely delightful salad. I and my girlfriend enjoy salads and make them often. This is our favorite. By adding a little chopped chicken breast or small to medium shrimp it becomes a meal in itself. We especially enjoy this salad with baked Salmon. Pros: Easy to prepare, extremely tasty, can be a meal in itself. Cons: None
November 03, 2012
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By: EatingWell User
Dressing is the BEST I LOVE this recipe!! The dressing in particular is fantastic and I have served it at many parties, with many people asking for the recipe afterwards. I don't use low-fat mayo, preferring real mayo instead, and just use less of it. Approx. 2/3 cup plain Greek yogurt + 1/3 cup real mayo. Quick & easy to whisk up in a small bowl.