Mama Vi's Spinach Salad With Curry and Chutney Dressing

Total Time
Prep 20 mins
Cook 0 mins

My mother took an East Indian cooking class at our local college. When I was a teen she tried out the recipes she liked on us kids. I remember this salad being a favorite of ours. How authentically East Indian it is, I don't know, but it is good and I haven't seen any just like it.

Ingredients Nutrition


  1. Make salad dressing with first seven ingredients, blending to make the salad dressing in a food processor. Set dressing aside, cover and chill in the refrigerator for later use.
  2. Prepare the vegetables by tearing the fresh spinach leaves into bite sized pieces.
  3. Dice the apple into bite size pieces.
  4. Dice the green onions.
  5. Measure out raisins and peanuts.
  6. In a large salad serving bowl, place torn fresh spinach (on bottom), apple bits, raisins, peanuts and diced green onion.
  7. Dress the salad veggies pouring over them the desired amount of dressing you find appropriate to start with, and lightly toss to coat the salad.
  8. Serve immediately. Salad wilts and gets soggy if not eaten right away, when prepared.


Most Helpful

Touche' reviews are right on this is Totally yummy! I used walnuts and added some toasted sunflower seeds as well. Next time think will add diced pears. Thank you for sharing.

L DJ September 02, 2007

AMAZING! Thanks so much Tiomarrano! I only had distilled white vinegar and I used mango chutney and this was freaking' awesome. We put it over a kale salad with cucumbers and mango~ Yippy!

932ninja June 30, 2013

DH loved the dressing on this salad. Served with Recipe #22920 and this was a great side salad.

adopt a greyhound August 27, 2010

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