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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CURRIED SPINACH SALAD Recipe

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This recipe for CURRIED SPINACH SALAD is from Alexis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups spinach leaves, cleaned and dried
2 Braeburn apples, cored and thinly sliced
2/3 cup roasted peanuts, chopped
1/2 cup dried cranberries
1/3 cup chopped green onion
2 cups shrimp, diced chicken or turkey breast

DRESSING:
2/3 cup olive oil
1/2 cup white wine vinegar
1 T chutney
1 t curry powder
1 t dry mustard
1 t salt
1/4 t Tabasco

Other additions you can try:
Avocados, sliced black olives, 1/2 cup feta cheese, 4-5 pieces of bacon crumbled
Directions:
Directions:
Dressing: combine vinegar, chutney, curry powder, mustard, salt and Tabasco in food processor. Slowly drizzle in the olive oil. Place in jar with a tight fitting lid and let stand at room temperature for several hours to blend flavors.

Prep spinach , place in a large bowl. Top with remaining ingredients as desired. Toss with dressing and serve immediately.
Personal Notes:
Personal Notes:
Recipe shared with me from Karen Yates. She got it from the Junior League of Seattle Simply Classic cookbook. I love organizations that publish cookbooks for fund raisers. You always get everyone's favorite and best recipes.

 

 

 

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