HONEY HEAT ROASTED CASHEW CARROT SALAD

This was a big hit as a side dish....a far tastier version of the old honey glazed carrots!!!

Serves 4

INGREDIENTS

  • 1 pound of peeled, julienned carrots
  • 1/3 cup of Gordo's Honey Heat - Original
  • 1 cup cashews, unsalted
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 3 Tablespoons fresh lemon juice
  • Basil leaves - whole or chopped
  • Kosher salt and cracked pepper

 

  • DIRECTIONS
  • Preheat oven to 350 Degrees
  • Toast cashews for approximately 10 minutes shaking pan occasionally. Let cool and set aside.
  • Mix together the honey, garlic, lemon juice, 1/2 cup of the cashews, salt and pepper in a food processor. Add the oil slowly while it is mixing to create a creamy vinaigrette. Adjust seasoning as you see fit.
  • Place julienned carrots into a mixing bowl and add the vinaigrette and toss.
  • Chill for 20 minutes.
  • Plate salad and top with remaining cashews and basil leaves. Enjoy!!

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