Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:
Salad:

Directions

Instructions Checklist
  • In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.

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  • Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.

  • In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.

  • In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.

  • In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Nutrition Facts

371.5 calories; protein 5.9g 12% DV; carbohydrates 21.4g 7% DV; fat 30.7g 47% DV; cholesterol 11.7mg 4% DV; sodium 623.9mg 25% DV. Full Nutrition

Reviews (263)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2011
This is a wonderful salad and very forgiving as you can add almost any fruit to it and it still comes out superb! Try adding mandarin oranges - you won't be disappointed..... Side note: A little oily for my taste so will probably cut back on the amount of oil called for next time! Read More
(259)

Most helpful critical review

Rating: 3 stars
12/26/2008
Concept is good; execution -- not so much. Came out way too sweet for my taste; I like a salad that tastes like vegetables not dessert. Halve the honey and oil and eschew the brown sugar entirely. Another reviewer's suggestion to add goat cheese was right on. It lends a nice tang to the dish. Read More
(10)
340 Ratings
  • 5 star values: 291
  • 4 star values: 41
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/23/2011
This is a wonderful salad and very forgiving as you can add almost any fruit to it and it still comes out superb! Try adding mandarin oranges - you won't be disappointed..... Side note: A little oily for my taste so will probably cut back on the amount of oil called for next time! Read More
(259)
Rating: 5 stars
01/27/2007
AWESOME is the only way to describe this salad. I have brought it to many social events and it ALWAYS gets rave reviews looks very pretty and many requests for a copy. My "tweeks" include: Spread the cashews on a foil lined cookie sheet and bake @ 350 degree for 10-15 minutes until lightly toasted/browned. Saves time uneveness and greater chance of burning when cooking on stove. I cut back the olive oil to 1/3 cup (use very high quality olive oil) and maple bacon. I use a whole pear sliced then cut each slice into halves or thirds depending on how large the pear is and toss. For a more formal presentation toss the greens with the vinagrette place on a decorative plate then sprinkle with the bacon grapes & pears leaving pears in slices vs cutting in pieces and fan out in a circular pattern. Use a firm pear and make sure to wait until the very end to add the pears to prevent browning. If desired blue cheese roquefort or gorgonzola sprinkles can also be added. YUM!! Read More
(82)
Rating: 5 stars
03/28/2005
oh my. i wish i could give this more stars. this salad was amazing; the best i've ever tasted. my man who is usually very cool with his compliments ate very noisily and raved with every bite. it was also fairly simple to put together. this will definitely become a staple. bravo. p.s. i left out the bacon. Read More
(40)
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Rating: 5 stars
04/04/2007
The thing that makes this salad awesome is the curried cashews...wow!!!! I added some goat cheese and craisins as well. A keeper!!! Edit: After making this salad a bunch of times I found that the dressing is best when cutting back to 1/4 cup olive oil (otherwise too oily tasting) and adding 1/2 tsp of paprika. I also like to add fresh raspberries to the salad. Good stuff!! Read More
(37)
Rating: 5 stars
08/10/2009
i have made this recipe multiple times over the summer and people always ask me for the recipe. here are my changes: (1.) reduce oil to 1/3 cup (2.) use Bac-O's instead of bacon (for those who don't eat pork) (3.) use Maille brand dijon mustard (for those who don't want white wine in their mustard) (4.) bake the cashews for 9 mins at 350 degrees (they come out perfect and you don't have to stand over the stove) (5.) use a full cup of halved red grapes (6.) peel and slice up an entire bosc pear --- so delicious! Read More
(34)
Rating: 5 stars
06/22/2005
This is an absolutely amazing salad! The blend of flavors is very creative and super delicious. My husband and I ate it all in one sitting! I didn't have fresh rosemary and used dry instead. There was a lot of dressing left over. The next time I make this I'll only make half the dressing. I'll also try adding some goat cheese. Read More
(30)
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Rating: 5 stars
07/15/2009
This salad is awesome!! I had it at my Mom's house and everyone loved it. This recipes is missing a few ingrediants compared to our recipe. For the dressing we put in 3 tbls toasted sesame seeds and 1 teasp. minced garlic. It also suggests you use peanut oil if you have it in place of the olive or veg. oil. With these extra ingrediants I give this recipe a 5 or in my rating system a 10. Second note: Try including Arugula (rocket) in your salad mix. It has a great nutty flavor when it is picked young and will really compliment the flavors in the rest of the salad. Read More
(24)
Rating: 5 stars
09/04/2005
This was a delicious salad! My husband and I both enjoyed it! We made a few changes. I noticed that we were out of curry powder so I used lemon pepper which turned out great on the cashews and worked well with the salad. We also used veggie bacon. My husband had his with chicken which makes it a great main dish salad! We will make this again!! Read More
(18)
Rating: 5 stars
12/15/2005
AMAZING!! I brought this salad for Thanksgiving and everyone loved it! You won't be disappointed. I did add some cranberry goat cheese - thought this was an excellent addition. If you're looking for an impressive salad - THIS is it! I wll be making it again and again! Read More
(16)
Rating: 3 stars
12/26/2008
Concept is good; execution -- not so much. Came out way too sweet for my taste; I like a salad that tastes like vegetables not dessert. Halve the honey and oil and eschew the brown sugar entirely. Another reviewer's suggestion to add goat cheese was right on. It lends a nice tang to the dish. Read More
(10)