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Delhi Spinach Salad

Contributed By: Pamela, KS | See all of Pamela's recipes
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Active Time:  35 Minutes
Total Time:  40 Minutes
  8 Servings
This recipe came to me from a friend of my sister. Everyone in my family loves Indian flavors so this has become a favorite summer salad. Great with almost any barbecue dish, this sweet and tangy, light spinach salad really rounds out the meal.
3-4 Tbsp white wine vinegar
1/4 C vegetable oil
2-3 Tbsp chopped sweet mango chutney (like Major Greys)
2 tsp sugar
1/2 tsp salt
1 1/2 tsp mild or hot curry powder (to suit your taste)
1 tsp dry mustard
8-10 C fresh spinach, washed and dried
1 1/2 C cored, unpeeled diced red apple
1 Tbsp fresh lemon juice
1/2 C golden raisins
1/2 C or more coarsely chopped roasted and salted peanuts
2 Tbsp. sliced green onions
Combine all dressing ingredients except oil in a small bowl and mix well.

Add oil slowly to the dressing, whisking to incorporate. Cover and chill. (Can be made a day ahead)

Wash and dry spinach.

Core and dice apple and place in bowl with lemon juice, tossing to coat to prevent browning.

Chop peanuts coarsely, slice green onions. Set aside.

Serve by topping spinach with all condiments except peanuts.

Add dressing and toss.

Top with chopped peanuts.

(You can add some chopped or shredded deli rotisserie chicken to this salad for a light and refreshing lunch or brunch, served with Indian Naan or warmed Greek Pita Breads.)

Date Added: 05/25/2010
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