Mama Vi's Spinach Salad With Curry and Chutney Dressing
"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."
photo by gourmetmomma
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 1⁄4 cup white wine vinegar
- 1⁄4 cup salad oil
- 2 tablespoons fruit chutney
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons curry powder
- 1 teaspoon mustard powder
- 3 cups fresh spinach leaves
- 1 1⁄2 cups Red Delicious apples
- 1⁄2 cup raisins
- 1⁄2 cup peanuts
- 2 tablespoons scallions
directions
- 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.
- Prepare the vegetables by tearing the fresh spinach leaves into bite sized pieces.
- Dice the apple into bite size pieces.
- Dice the green onions.
- Measure out raisins and peanuts.
- In a large salad serving bowl, place torn fresh spinach (on bottom), apple bits, raisins, peanuts and diced green onion.
- 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.
- Serve immediately. Salad wilts and gets soggy if not eaten right away, when prepared.
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Reviews
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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 Recipe #22920 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.
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Tweaks
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This was fabulous. I made it to go with recipe#204726 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.
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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 recipe #67880, 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!
RECIPE SUBMITTED BY
Tiomarrano
Chico, 43
<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>
