The Recipe Room: Curried Salad with Egg & Cashews

INGREDIENTS

·      1/2 cup nonfat plain yogurt                    

·      1/2 cup low-fat mayonnaise

·      3 tablespoon lemon juice

·      2 tablespoons water

·      1 tablespoon honey

·      1 tablespoon curry powder

·      1/4 tablespoon salt

·      1/4 tablespoon freshly ground pepper

·      3 cups mixes greens

·      1/2 cup diced or sliced red bell pepper

·      1/4 cup dried cranberries

·      1 hard-boiled egg, chopped

·      2 tablespoons toasted cashews

Preparation

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

Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days

Notes:

To hard-boil  an egg, place the egg in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the egg with ice-cold water. Let stand until enough to handle before peeling.

To toast cashews: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

NUTRITION

Per serving: 386 calories; 16g fat (4g sat, 7g mono); 216 cholesterol; 48g carbohydrates; 20g added sugars; 13g protein; 7g fiber, 410 mg sodium; 899 mg potassium

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