Ingredients for Indian Spinach Salad
- White Wine Vinegar
- Salad Oil
- 2 tablespoons mango chutney
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- Dry Mustard
- Fresh Spinach
- 1 medium apple, cored and thinly sliced
- Golden Raisin
- 1/4 cup roasted peanuts, roughly chopped
- 2 green onions, thinly sliced
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How to Make Indian Spinach Salad
- In a jar with a tight-fitting lid, whisk together 2 tablespoons apple cider vinegar, 3 tablespoons olive oil, 2 tablespoons mango chutney, 1 tablespoon brown sugar, 1 teaspoon curry powder, and 1/2 teaspoon Dijon mustard.
- Secure the lid and shake well to combine. Refrigerate for at least 30 minutes to allow the flavors to meld.
- In a large bowl, gently toss 5 ounces (approximately 5 cups) of fresh baby spinach.
- Add 1 medium apple, cored and thinly sliced; 1/4 cup raisins; 1/4 cup roasted peanuts, roughly chopped; and 2 green onions, thinly sliced.
- Remove the dressing from the refrigerator, give it a good shake, and pour it over the salad.
- Toss gently to coat all the ingredients evenly. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
50g
Fat
10g
Carbs
6g