What's This?
Serving size 1
Prep Time
Total Time


½ cup plain non-fat yogurt½ cup low-fat mayonnaise3 Tbsp lemon juice2 Tbsp water1 Tbsp honey1 tsp curry powder¼ tsp salt¼ tsp freshly ground pepper3 cup mixed salad greens½ cup diced or sliced red bell pepper¼ cup dried cranberry1 hard-boiled egg (see Tips), chopped2 Tbsp toasted cashews (see Tips)


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: To hard-boil eggs, place eggs 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 eggs with ice-cold water. Let stand until cool 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.

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

More From Kitchen Daily:

Bacon and Basil Scrambled Eggs Bacon and Basil Scrambled Eggs
Bacon and Basil Scrambled Eggs

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 1 Total

  • Calories 368 25%
  • Calories from fat 144 72%
  • Total Fat 16gm 17%
  • Sodium 410mg 28%
  • Total Carbohydrates 48gm
  • Fiber 7gm
  • Protein 13gm
  • Cholesterol 216mg 16%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Gluten Free, High Fiber, Vegetarian, Egg, Vegetable, Fruit, Nut, American, Easy, Quick, No-Cook, Blender, Picnic

Terms of Service | Privacy Policy Corporate Site | Advertise With Us