Go Back to Recipes Page      Print This

Tossed Salad with Smoky Cashews

Ingredients
Smoky Cashews:
1 cup raw cashews
2 tablespoons finely minced fresh rosemary
1 teaspoon smoked hot paprika
2 tablespoons granulated maple syrup
2 teaspoons sea salt
1 tablespoon avocado oil

Salad:
1 small cucumber, diced
2 cups cherry tomatoes, halved
3 Belgian endive, shredded
1 small radicchio, shredded
1 cup, fine matchsticks jicama
1/2 cup avocado oil
Juice of 1 fresh lemon
Sea salt
2 teaspoons Suzanne's Specialties Maple Rice Nectar
Cracked black pepper

Directions 
Preheat oven to 350 degrees. Spread cashews in a single layer on a rimmed baking sheet. Toast in oven, stirring once or twice, until golden, about 10 minutes. While hot, toss cashews with remaining ingredients to coat. Serve warm or at room temperature.

For the salad, combine all ingredients in a mixing bowl and whisk together dressing ingredients, seasoning to taste with salt and pepper. Toss salad with enough dressing to coat and fold in smoky cashews. Serve immediately.

Makes about 4 servings.

BW-Knives

Ergo Chef
Jonathanns
Chia
  
 Christina's Advertisers
 eKitchenIslands

 

 

RSS