Spinach Salad with Cherries and Candied Cashews

Ingredients

Candied Cashews

1 large egg white

½ cup brown sugar

1 tsp. fresh thyme leaves or ¼ tsp. dried thyme

1 tsp. salt

¼ tsp. ground black pepper

1½ cups raw cashews

Cherry Vinaigrette

1 cup halved and pitted fresh cherries (about 22 cherries)

2 Tbs. olive oil

2 tsp. Dijon mustard

1 tsp. fresh thyme leaves

1 tsp. white wine vinegar

Spinach Salad

8 cups baby spinach

½ cup halved and pitted fresh cherries

½ cup crumbled Gorgonzola cheese

¼ cup dried cherries

  • PREP 25 mins
  • COOK 5 mins
  • READY IN 30 mins

Directions

1. To make Candied Cashews: Preheat oven to 300°F. Line large baking sheet with parchment paper, and lightly spray with cooking spray.

2. Whisk together egg white and 1 Tbs. water in large bowl. Whisk in brown sugar, thyme, salt, and pepper. Add cashews, and stir to thoroughly coat cashews.

3. Spread cashews on prepared baking sheet in single layer. Bake 15 minutes, then stir cashews on tray, and bake 15 minutes more, checking every 5 minutes to avoid burning. Cool.

4. To make Cherry Vinaigrette: blend all ingredients in blender until smooth, thinning with 1 to 2 Tbs. water, if desired.

5. To assemble Spinach Salad: Toss together all ingredients in large bowl with 1/4 cup Cherry Vinaigrette. (Reserve remaining vinaigrette for another use.) Sprinkle with Candied Cashews.

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