Curry Broccoli salad with cashew cream & bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Cashew Nuts (Raw) (by DIVALICIOUS08) 1.5 tbsp Bragg Apple Cider Vinegar 3 tsp Lemon Juice 'Real Lemon' 100% juice 1 clove Garlic 1 tbsp Maple Syrup .5 tsp Curry powder 4 bunch Broccoli, fresh 0.33 cup Ocean Spray Reduced Sugar Craisins 1 serving Almonds slivered No Name - 1/3 cup - 30gr (by LOSING4GOODLIFE) .25 cup, strips or slices Carrots, raw 2 serving Bacon - Oscar Mayer Center Cut 3 slices 6 serving Cashew Nuts, Raw (1/4 cup) (by SPATULAMAMA) .5 tsp Grey Poupon Dijon Mustard
Soak cashews in hot water for hour or two. Blanch broccoli and set aside to drain well. Cook and crumble bacon. Measure water, mustard, maple syrup, garlic clove, curry powder & lemon juice in high speed blender. Add drained cashews and blend/process until smooth. Toast almonds in skillet on stove top until crunchy. Add broccoli to large bowl, then craisins, almonds and bacon. Toss well to combine. Add cashew cream mixture to bowl and fold until all is coated.
Serving Size: 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HAPHAZARDYO.
Serving Size: 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HAPHAZARDYO.
Nutritional Info Amount Per Serving
- Calories: 692.7
- Total Fat: 43.6 g
- Cholesterol: 5.0 mg
- Sodium: 219.3 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 19.1 g
- Protein: 30.5 g
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