Blood Orange & Spicy Cashew Salad with Miso Sesame Dressing
Carb Conscious

Blood Orange & Spicy Cashew Salad

with Miso Sesame Dressing

20 MIN
$15.99 2 Servings
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From the Test Kitchen

For this umami-rich salad, you'll toss romaine, cucumbers, and juicy blood orange slices with a rich miso dressing, then sprinkle it all with crunchy cashews coated with our chili crisp seasoning for a delicious kick of heat.
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Dietary Information

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Vegetarian Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
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fresh
ingredients
Blood Orange & Spicy Cashew Salad with Miso Sesame Dressing
Title
  • 1 Romaine Lettuce Heart
  • 1 Blood Orange
  • 2 Persian Cucumbers
  • 4 tsps Chili Crisp Seasoning
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Roasted Cashews
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Sesame Oil
step-by-step
instructions
1 Make the spicy cashews

In a small pot or pan, heat 1 tablespoon of olive oil on medium-high until hot. Add as much of the chili crisp as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined with the oil. Add the cashews and a pinch of salt. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the cashews are lightly toasted. Transfer to a bowl and set aside to cool.

2 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding the seeds. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, whisk together the miso paste, vinegar, sesame oil, and a drizzle of olive oil.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced orange, and sliced cucumbers; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad toped with the spicy cashews. Enjoy!

Tips from Home Chefs

1 Make the spicy cashews

In a small pot or pan, heat 1 tablespoon of olive oil on medium-high until hot. Add as much of the chili crisp as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined with the oil. Add the cashews and a pinch of salt. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the cashews are lightly toasted. Transfer to a bowl and set aside to cool.

2 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding the seeds. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, whisk together the miso paste, vinegar, sesame oil, and a drizzle of olive oil.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced orange, and sliced cucumbers; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad toped with the spicy cashews. Enjoy!

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