Orange and Cashew Salad
This salad recipe was given to me by my adopted mother, Helen Reeves Pearson.
Calories per serving: 163kcal
Ingredients
Buttermilk Dressing
- 2 tablespoons (1.97 tablespoons) Penzey's Buttermilk Dressing & Dip
- 1 cup (240 g) buttermilk
1 cup (236.59 ml) mayonnaise
Salad
- 12 oz (340.2 g) Iceberg Lettuce Mix
- ¼ cup (32.25 g) Cashews, whole preferred
- 11 oz (311.85 g) Mandarin Oranges, canned and drained
Instructions
- Mise en place
Buttermilk Dressing
- Mix the ingredients for the dressing and chill for at least 30 minutes.
Salad
- Put the iceberg lettuce mix into a large salad bowl.
- Drain the oranges.
- Combine lettuce with cashews and oranges. Toss with dressing and plate.
Notes
- For Vegan or Vegetarian, replace the buttermilk and mayonnaise with your favorite substitutes. You could also use your favorite vegan Ranch dressing.
- It’s important to use a good ranch dressing. If you don't have Penzey's Buttermilk Dressing & Dip, then use the actual Hidden Valley brand as the others do not quite taste the same. It's best to use the package and make your own from the freshest ingredients.
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