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:
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.