YIELD: 8 servings
For the dressing:
16 oz. plain yogurt, fat free
2 cups cucumber, peeled, seeded and chopped
2 Tbsps. honey
2 tsps. lemon juice
2 tsps. dried tarragon
2 tsps. chives, chopped
1/2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. white pepper, ground
For the hazelnuts:
1 3/4 cups hazelnuts, toasted and coarsely chopped
1Tbsp. butter, melted
1/4 cup light corn syrup
3 Tbsps. honey
3/4 tsp. curry powder
1/4 tsp. salt
1/8 tsp. cayenne pepper, ground 11/2 tsps. butter
For the salad:
4 cups spinach leaves, washed
3 cups spring greens, washed, torn
2 2/3 cups sweetened, dried cranberries
2 Anjou pears, cored and cubed
2 yellow bell pepper, seeded, cut into thin strips
1/2 cup green onions, thinly-sliced
- FOR THE DRESSING: Process dressing ingredients in food processor or blender until smooth; set aside.
- FOR THE NUTS: Preheat oven to 300°F. Place hazelnuts in large bowl. Pour melted butter in 9x9x2" pan; set aside.
- Stir corn syrup, honey, curry powder, salt and cayenne pepper in small saucepan until boiling. Boil 2 minutes; do not stir. Mix in 11/2 tsps. butter until melted. Immediately pour over nuts. Stir until coated. Spread into prepared pan. Bake at 300°F 15 to 20 minutes, stirring occasionally, until golden brown. Pour onto buttered baking sheet; cool. Break into small pieces (makes 21/2 cups.)
- Place salad ingredients in large bowl or container. Toss with dressing. Sprinkle on 2 cups curried hazelnuts.
Recipe and photo from Cranberry Marketing Committee.