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Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer.  While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming.  This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
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Spicy Sriracha Honey Cashews


Now that the school year has started, I thought it would be a good idea to post a healthy snack recipe for lunch boxes or afternoon snacking. I made these awhile back for an afternoon movie marathon snack...between Kishore and my Sister, they polished them off and then proceeded to asked if there was anymore! Now that being said, be prepared to make more pretty soon after the first batch! This is a great anytime, anywhere healthy snack. The cashews are lightly pan roasted, then covered with Spicy Sriracha Powder and drizzled with Local Raw Honey.
Here is my recipe for Spicy Sriracha Honey Cashews.



For the Spicy Sriracha Powder:
Makes 4 oz.
Ingredients:

4 Dried Red Chilies
2 Tblsp Dried Minced Garlic
2 Tblsp Dried Minced Onion
1 Tblsp Red Chili Powder
1 Tbslp Cayenne Powder
1 Tbslp Himalayan Pink Sea Salt

Grind into a medium fine powder.
Store in a clean glass container for up to 3 months.


For the Spicy Cashews

Ingredients:

1 cup Raw Cashews
1 Tblsp Spicy Sriracha Powder
2 Tblsp Raw Honey
2 tsp Red Chili Oil


Prep Work: Make the Sriracha Powder First!

1. Lightly pan roast the cashews, moving continuously over medium heat for about 3-5minutes.



2. Add Chili Oil and stir till fragrant, about a minute.



3. Add Sriracha Powder stir, and then add the Raw Honey. Stir until the cashews are coated.



4. Transfer to a plate and allow to cool before eating.


Packed and ready to go for lunch! :)


Enjoy!

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  1. ShaheenSeptember 13, 2014 at 12:38 PM

    I love Sriracha sauce introduced to me by a Malaysian student when I was at Uni. Its had a firm place in my kitchen since, I love the sound of these Sriracha honey spiced cashews and would so love to make some as my movie snack too, I just have to try and remember the recipe instead of opting for nachos or popcorn. Thanks for sharing your Sriracha powder recipe too, I can see if doused on potato wedges, yum

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  2. MaureenSeptember 14, 2014 at 4:35 AM

    My tongue would think it was in heaven with these cashews. What a lovely treat to offer guests.

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  3. http://www.bestdissertations.comMarch 16, 2017 at 8:03 AM

    wow, I never knew that you can do experiments with cashew nuts. Thanks for sharing recipe with us, will be trying it.

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