Spinach Salad With Candied Cashews

Ingredients

  • 2 tablespoons
  • 2 tablespoons
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • ¼ teaspoon
  • + 43 more ingredients
    • ¼ teaspoon
    • ½ teaspoon
    • ½ teaspoon
    • 1
    • 1
    • ¼ cup
    • 2
    • 2
    • fresh
    • 8 ounces
    • fresh
    • 8 ounces
    • 2 tablespoons
    • 2 tablespoons
    • sugar
    • ¼ cup
    • sugar
    • ¼ cup
    • (roasted is ok)
    • cashews
    • ½ cup
    • (roasted is ok)
    • cashews
    • ½ cup
    • extra virgin olive oil
    • extra virgin olive oil
    • sugar
    • sugar
    • Dijon mustard
    • Dijon mustard
    • black pepper
    • black pepper
    • kosher salt
    • kosher salt
    • lemon
    • lemon
    • raisins
    • hard-cooked eggs, peeled and quartered
    • hard-cooked eggs, peeled and quartered
    • baby spinach leaves, rinsed and dried
    • baby spinach leaves, rinsed and dried
    • water
    • water

1 Preheat oven to 300F (you can prepare your cashews several days ahead). 2 In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves. 3 Cook and stir for about 15 minutes, or until mixture crystallizes. 4 Spread the cashews onto parchment paper on a ba...

View full recipe at SpringPad

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