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Curried Salad with Egg & Cashews

March/April 2011

Your rating: None Average: 3.5 (15 votes)

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

2 Reviews for Curried Salad with Egg & Cashews

02/01/2014
Anonymous
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.

Easy to prepare, extremely tasty, can be a meal in itself.
Comments
11/03/2012
Anonymous
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.

Comments (1)

No comments

Anonymous wrote 1 year 14 weeks ago

great tip, thanks!

great tip, thanks!

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