Zutaten für Spinach Pear Salad From Restaurateur Tom Douglas
- 1 cup raw cashews
- Unsalted Butter
- Fresh Rosemary
- 1 teaspoon curry powder
- Dark Brown Sugar
- Coarse Salt
- Cayenne Pepper
- White Wine Vinegar
- Dijon Mustard
- 2 tablespoons honey
- Sesame Seeds
- 1 clove garlic, minced
- Pepper
- Vegetable Oil
- Thick Slab Bacon
- Spinach Leaves
- Frisee
- 1/4 cup thinly sliced red onion
- 1 ripe pear, thinly sliced
- Grapes
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Zubereitung von Spinach Pear Salad From Restaurateur Tom Douglas
- Toast the cashews: Preheat oven to 350°F (175°C). Toss cashews with curry powder, salt, and oil. Spread on a baking sheet and roast for 8-10 minutes, or until fragrant and lightly browned.
- Prepare the dressing: In a small bowl, whisk together honey, sesame oil, rice vinegar, soy sauce, ginger, and garlic.
- Assemble the salad: In a large bowl, combine spinach, pear slices, and red onion.
- Add the cashews and dressing: Gently toss the salad with the toasted cashews and honey-sesame dressing. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
140g
Fat
56g
Carbs
18g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Appetizers Lunch Salads Condiments Etc Snacks Fruit Pork Vegetables Oven Dinner Party Holiday Event Romantic Nuts Dietary Spicy Berries Grapes Meat Greens Spinach Lettuces Onions Brunch Taste Mood Savory Sweet Equipment Presentation
