SPINACH SALAD WITH APPLES, PECANS, RAISINS AND CHUTNEY DRESSING (for four)
2/3 cup vegetable oil
6 tablespoons spicy chutney, homemade or prepared (mango-ginger is best)
1 teaspoon curry powder
1 teaspoon dry mustard
½ teaspoon salt
3 tablespoons lemon juice
2 large bunches spinach, washed, dried and stems removed
1 large red delicious apple, cored
1 cup pecans, toasted
½ cup Muscat raisins
6 scallions, sliced
- Make the dressing ahead and refrigerate until used. In a bowl, whisk together the oil, chutney, curry powder, dry mustard, salt and lemon juice until well blended.
- Tear the spinach into bite-size pieces and chill until salad is assembled.
- Just before serving, thinly slice the apple and place the slices in a salad bowl with the spinach, pecans, raisins and scallions. Pour enough of the dressing over the salad, tossing gently, to coat the greens well. Serve at once.
from Marion Cunningham, The Fannie Farmer Cookbook