Salads can be interesting. Before I got into cooking, making a salad meant tossing together some lettuce, tomatoes, cucumber, and corn out of a can (yes, you heard me right, corn. Japanese people do this). But since then I've discovered that fruits, nuts, and meats all make great additions to a bowl of leaves.
This recipe was great because the curried cashews added heartiness, while the pear and grapes added juiciness. I think the curried cashews would be a good snack on its own.
The soup and salad combination seemed like the obvious thing to do, so I decided to try making Italian wedding soup with this recipe, since I've had this soup many times in restaurants but never made it at home. While researching for recipes, I found out that this "wedding soup" has nothing to do with weddings at all! It has to do with the "marriage" of meats and vegetables - how well they go together in this soup.
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