Curried Salad with Egg & Cashews
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.
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