Friday Feast: Pheasant and Cashew Salad

It's June! Summertime is almost here and I know you'll be looking for some great light, refreshing recipes for the warmer temperatures. This pheasant and cashew salad from the Sporting Chef Scott Leysath is PERFECT for the upcoming summer nights out on the deck. So break out your frozen pheasant and let's get to cooking!
Ingredients

• 1/3 cup mayonnaise
• 1/4 cup yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 2 cups chopped, cooked pheasant thigh meat
• 1/2 cup dry roasted cashews, chopped
• 1 stalk celery, chopped
• 2 tablespoons red onion, minced
• 1 teaspoon fresh rosemary leaves, minced
• Hi Mountain Italian Herb Seasoning (or substitute Italian seasoning)
• Julienned apple, tossed with lemon
• Salt and pepper to taste
• Red cabbage cups

Directions

1. In a bowl, whisk together mayonnaise and next three ingredients. Add pheasant and next 5 ingredients. Mix well to coat evenly with dressing. Fold in julienned apple. Season to taste with salt and pepper.

2. To serve, place in halved red cabbage leaves or atop lettuce.

Serves 4