Curried Salad With Egg & Cashews
- 1/2 cup nonfat plain yogurt
- 1/2 cup low-fat mayonnaise
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 cups mixed greens
- 1/2 cup diced or sliced red bell pepper
- 1/4 cup dried cranberries
- 1 hard-boiled egg, chopped
- 2 tablespoons toasted cashews
Place yogurt, mayonnaise, lemon juice, water, honey, curry powder, salt and pepper in a bowl or a blender; whisk or blend until smooth.
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.