Curried Spinach Salad
photo by lazyme
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 2 lbs fresh spinach
- 3 golden delicious apples, unpeeled, cored, and sliced
- 2⁄3 cup dry roasted salted peanut
- 1⁄2 cup raisins
- 1⁄3 cup green onion, thinly sliced
- 2 tablespoons sesame seeds, toasted
- 1⁄2 cup white wine vinegar
- 1 tablespoon chutney, finely chopped
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon dry mustard
- 1⁄4 teaspoon hot sauce
- 2⁄3 cup vegetable oil
directions
- Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite size pieces.
- Combine spinach, apple, peanuts, raisins, green onions, and sesame seeds in a large bowl; toss gently.
- Dressing: Combine white wine vinegar, chutney, salt, curry powder, dry mustard, and hot sauce. Gradually add oil, beating with a wire whisk until blended. Cover and let stand at room temperature 2 hours.
- Pour dressing over salad just before serving.
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Reviews
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Other than halving the recipe made this as posted, except cut down a little bit on the raisins. The dfressing was exceptionally flavorful, and made for a nice compliment with dinner . Made for a nice twist on a salad, that was served with a Spinach Pie that made for a nice complete meal. Made for 1-2-3 hits.
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Outstanding - I made it more intensely flavored by doubling all the dressing ingredients except the vinegar, oil and salt. Love the combo of ingredients and curry/chutney flavor, which I don't think I've had before in a salad. Direction #3 should probably be moved up to #1, since you don't need to assemble the salad until your dressing has stood for two hours.
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Made twice due to my own errors. We loved this last week! Made using regular yellow (prepared) mustard, and forgot the peanuts and raisins. The substitution of the mustard was because I forgot to buy dried mustard and the missing nuts and raisins were I'm an air head and was eating when it dawned on me the nuts were missing. This week made as written not forgetting anything or making any substitutions and it was tasty but not as good. We decided the reason it was better the first time was because the yellow prepared mustard allowed the chutney to shine better then the powdered mustard did. Another big difference was last weeks spinach was younger and more tender then this weeks, thus having a milder flavor last week. All that said loved the chutney dressing made with prepared mustard and am planning on taking this salad to an up coming pot luck as it is very pretty and very tasty. Would tell anyone trying this please do not leave out the chutney as it adds a wonderful new dimension to both the dressing and salad. Thanks so much for the post.
Tweaks
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Made twice due to my own errors. We loved this last week! Made using regular yellow (prepared) mustard, and forgot the peanuts and raisins. The substitution of the mustard was because I forgot to buy dried mustard and the missing nuts and raisins were I'm an air head and was eating when it dawned on me the nuts were missing. This week made as written not forgetting anything or making any substitutions and it was tasty but not as good. We decided the reason it was better the first time was because the yellow prepared mustard allowed the chutney to shine better then the powdered mustard did. Another big difference was last weeks spinach was younger and more tender then this weeks, thus having a milder flavor last week. All that said loved the chutney dressing made with prepared mustard and am planning on taking this salad to an up coming pot luck as it is very pretty and very tasty. Would tell anyone trying this please do not leave out the chutney as it adds a wonderful new dimension to both the dressing and salad. Thanks so much for the post.
RECIPE SUBMITTED BY
breezermom
United States