Curried Salad with Egg & Cashews

March/April 2011

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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.

Curried Salad with Egg & Cashews

Makes: 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)


  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.

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.


Per serving: 368 calories; 16 g fat (4 g sat, 7 g mono); 216 mg cholesterol; 48 g carbohydrates; 20 g added sugars; 13 g protein; 7 g fiber; 410 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 carbohydrate (other), 1 medium fat meat, 2 fat

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Ease of Preparation
Total Time
15 minutes or less
Main Ingredient

March/April 2011
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