nutritional information

Per 1 1/2-cup serving:

  • Calories: 325
  • Protein: 9 g
  • Total Fat: 16 g
  • Saturated Fat: 4 g
  • Carbohydrates: 38 g
  • Cholesterol: 8 mg
  • Sodium: 598 mg
  • Fiber: 5 g
  • Sugar: 25 g

Spinach Salad with Cherries and Candied Cashews

Spinach Salad with Cherries and Candied Cashews

Serves 6

Candying nuts in the oven is a snap when you coat them with a mixture of egg white, sugar, and spices. The nuts keep well in a sealed glass jar, so you might want to make extra for future salads. Candied nuts for dessert? Simply omit the thyme, salt, and pepper in the Candied Cashews recipe above, and you have a crunchy dessert topping.
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

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.

April/May 2014 p.74

you might also like


The following from the recipe is more simple and fantastic!... 8 cups baby spinach ½ cup halved and pitted fresh cherries ½ cup crumbled Gorgonzola cheese ¼ cup dried cherries 1½ cups cashews 2 Tbs. olive oil 1 tsp. fresh thyme leaves

Viola Murphy - 2014-08-10 01:59:19

This was one of those recipes that instantly caught my eye! How could you possibly go wrong with cashews and cherries? I prepped this recipe this weekend to have for my lunch this week. I used a spring mix which includes spinach that I enjoy instead of straight spinach (though I can see how the strong taste of spinach would work very well here). I also used goat cheese instead of gorgonzola. I thoroughly enjoyed the strong cherry flavors in this recipe and thought they paired well with flavorful greens, candied nuts and goat cheese. I look forward to the remaining servings! To pack this for lunch I packed the greens and unsliced cherries in one container, dried cherries and nuts in another, goat cheese and dressing separately and mixed them all together right before I ate. I will definitely make this again and highly recommend it to any cherry lovers out there!

Jill Hammill - 2014-07-08 01:54:03

You might like

Jeff - 2014-05-30 05:01:27