Curry Spinach Salad

It’s summer and to me that means salads! This one is my go-to’s for potlucks – a perennial favorite- the recipe is always requested!

I’ve been making it for many years; the recipe I use is from one of my staples—the San Francisco Junior League’s “San Francisco A La Carte” cookbook, published in 1979.

It’s easy, flavorful and the curry dressing adds a taste surprise.

INGREDIENTS (serves 4; I usually double the recipe)

• 2 lbs. fresh spinach, washed and dried
• 2 Red Delicious apples, unpeeled ( or any sweet, red apple)
• 1 bunch green onions, thinly sliced
• 1/2 cup raisins or dried cranberries
• 1/3 cup dry roasted peanuts,or chopped pecans
• 2Tbs. Toasted sesame seeds
• 2 Tbsp. Fresh lemon juice
• Dressing:
• 2/3 cup mild salad oil ( like canola)
• 1/2 Cup white Vinegar
• 1Tbs. Finely chopped chutney- mango is good
• 1-2tsps curry powder
• 1tsp dried mustard
• 1/4 tsp. Tabasco sauce
• salt-free seasoning/pepper to taste, or 1/2 tsp salt if you like
• TO DO
• 1. Whisk dressing ingredients in a container or bowl.
• 2. Core and chop apples into 1/2” pieces, sprinkle with lemon juice
• 3. Tear chilled spinach into bite size pieces- discard any tough stems
• 4. Mix dressing and spinach ( tip- mix this right before serving so it doesn’t wilt too much)
• 5. Add all other ingredients on top of dressed spinach
• 6. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken.
• Or bring to your next potluck!

 

• Enjoy!

www.type2delicious.com