Curried Salad with Egg & Cashews

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.

From EatingWell: March/April 2011
Yield: 1 serving
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

  1. 1/2 cup nonfat plain yogurt
  2. 1/2 cup low-fat mayonnaise
  3. 3 tablespoons lemon juice
  4. 2 tablespoons water
  5. 1 tablespoon honey
  6. 1 teaspoon curry powder
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon freshly ground pepper
  9. 3 cups mixed greens
  10. 1/2 cup diced or sliced red bell pepper
  11. 1/4 cup dried cranberries
  12. 1 hard-boiled egg (see Tips), chopped
  13. 2 tablespoons toasted cashews (see Tips)

Preparation

  1. Place yogurt, mayonnaise, lemon juice, water, honey, curry powder, salt and pepper in a bowl or a blender; whisk or blend until smooth.
  2. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with bell pepper, cranberries, egg and cashews.

Tips & Notes

Nutrition

Nutrition Per Serving: 368 calories; 16 g fat (4 g sat, 7 g mono); 216 mg cholesterol; 48 g carbohydrates; 13 g protein; 7 g fiber; 410 mg sodium; 899 mg potassium.

Nutrition Bonus: Vitamin C (208% daily value), Vitamin A (142% dv), Folate (66% dv), Magnesium & Potassium (26% dv), Iron (25% dv), Zinc (17% dv), Calcium (16% dv).

3 Carbohydrate Serving

Exchanges: 2 vegetable, 1 carbohydrate (other), 1 medium fat meat, 2 fat