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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.
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!
DH loved the dressing on this salad. Served with Curried Chicken Chutney Salad and this was a great side salad.
Yummy! Made as directed and was absolutely shocked to see my 8 year-old not only eat it, but go back for more! Loved the dressing. Thanks for sharing!
Wonderful and unique recipe. Everyone loved it! Great with an Indian meal.
This was fabulous. I made it to go with Curried Pumpkin Soup and served extra mango chutney on the side. WHAT A MEAL. I used romaine lettuce in place of the spinach since we are having yet another fresh spinach scare, and I used walnuts instead of the peanuts. It was an amazing salad. thanks so much for sharing.
A salad that renders me speechless for its outstanding blend of flavours, textures, colours,and satisfaction at the end of the meal. I served this with Indian Creamy Sauce gleaned from Salmon Cutlets in Indian Creamy Sauce, in which I placed broiled basa fillets (a white-fleshed fish), cut into chunks. Spectacular! For the salad I used roasted peanuts from the shell, sweet onion minced in place of scallions, regular dark raisins, royal gala apples, mango chutney, stevia in place of sugar, and a cup of tart green grapes thrown in which went perfectly! I'm using a lovely white wine vinegar right now, product of France, made from Grande Champagne! Very lively! And nothing compares to extra virgin olive oil. Tiomarrano, a heartfelt thank you for this transformational salad!
Great recipe. Easy to put together and it tasted fantastic! The dressing is really very good.