Ingredients1 h 30 m servings 949 cals
- Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.
- Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.
Per Serving: 949 calories; 54.8 g fat; 105.3 g carbohydrates; 18.9 g protein; 37 mg cholesterol; 883 mg sodium. Full nutrition
ReviewsRead all reviews 4
I took this to a family gathering and everyone loved it! I did add to the dressing a little; it seemed a little too tart so I added some sugar and dijon mustard to taste, a splash more vinegar ...
3 stars as written but with some tweaking, was much tastier and is worth making. First off, way too much cinnamon as listed in the directions. I cut this back to one heaping teaspoon and found ...
The salad was good, but the instructions for candying the nuts are not! I ended up with burnt sugar and a melted spoon. Search this site for a better recipe that includes WATER in the instruct...