Thai 'N' Cashews Crunchy Nut Salad

Recipe - Price Rite Marketplace Corporate

Servings2

Ingredients

1 (11.7 oz.) package Fresh Express Thai ‘N’ Cashews Chopped Kit™

1 large (1 lb.) sweet potato, peeled and diced

1 1/2 tbs olive oil

1 tsp Chinese Five Spice Powder

1/4 tsp salt

1 cup shelled edamame, cooked and cooled

1 cup sliced sweet red pepper

Directions

1. Heat oven to 425°F.

2. In a bowl, toss sweet potato with olive oil, Chinese Five Spice Powder and salt. Spread sweet potatoes in a single layer on a baking sheet. Bake at 425°F for 15 minutes or until tender. Cool.

3. To serve, place the greens from the Fresh Express Thai ‘N’ Cashews Chopped Kit™ into two shallow bowls, dividing equally. Arrange half of the sweet potatoes, edamame, and red pepper on top of the greens. Top with toasted coconut, wontons and cashews; drizzle with the dressing.

0 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

1 (11.7 oz.) package Fresh Express Thai ‘N’ Cashews Chopped Kit™

Fresh Express Chopped Kit Thai 'N' Cashews Salad, 11.7 oz

Add Fresh Express Chopped Kit Thai 'N' Cashews Salad, 11.7 oz to Favorites.Add Fresh Express Chopped Kit Thai 'N' Cashews Salad, 11.7 oz to Favorites.

$2.99$0.26/oz

1 large (1 lb.) sweet potato, peeled and diced

Fresh Sweet Potato

Add Fresh Sweet Potato to Favorites.Add Fresh Sweet Potato to Favorites.

$0.50 avg/ea$0.99/lb

1 1/2 tbs olive oil

Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz

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$24.99$0.37/fl oz

1 tsp Chinese Five Spice Powder

Mi Pepito All Spice, 1.25 oz

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$1.99$1.59/oz

1/4 tsp salt

Morton Salt, Iodized, 26 Ounce

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$1.69$0.07/oz

1 cup shelled edamame, cooked and cooled

Pictsweet Farms Steam'ables Edamame with Sea Salt, 10 oz

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$1.99$0.20/oz

1 cup sliced sweet red pepper

Gonsalves Sweet Red Peppers - Sliced, 32 fl oz

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$3.99$0.12/fl oz

Directions

1. Heat oven to 425°F.

2. In a bowl, toss sweet potato with olive oil, Chinese Five Spice Powder and salt. Spread sweet potatoes in a single layer on a baking sheet. Bake at 425°F for 15 minutes or until tender. Cool.