Curried Salad with Egg & Cashews
Place yogurt, mayonnaise, lemon juice, water, honey, curry powder, salt and pepper in a bowl or a blender; whisk or blend until smooth.Advertisement
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.
2 vegetable, 1 other carbohydrate, 1 medium fat meat, 2 fat