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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.

Source: EatingWell Magazine, March/April 2011


Recipe Summary test

15 mins


Ingredient Checklist


Instructions Checklist
  • Place yogurt, mayonnaise, lemon juice, water, honey, curry powder, salt and pepper in a bowl or a blender; whisk or blend until smooth.

  • 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 Facts

368 calories; protein 13.4g; carbohydrates 47.7g; dietary fiber 7.3g; sugars 29g; fat 16.2g; saturated fat 3.7g; cholesterol 190.1mg; vitamin a iu 7122.7IU; vitamin c 124.1mg; folate 264.4mcg; calcium 166.1mg; iron 4.5mg; magnesium 103.5mg; potassium 899.4mg; sodium 431.7mg; thiamin 0.2mg; added sugar 21g.

2 vegetable, 1 other carbohydrate, 1 medium fat meat, 2 fat