Recipe Monday: Spinach and Walnut Salad

03/14/2011

Recipe Monday: Spinach and Walnut Salad

This is a wonderful salad that my friend Sheila made when we had lunch together last week. The original recipe came from a funny little spiral book from about 25 years ago that was a compilation of favorite recipes. She updated it to include healthier ingredients, adding spinach and walnuts for their combined benefits. The dressing is the original and a perfect combination of ingredients. I took this salad to my book club 2 nights later, and then made it for dinner Saturday night.

It’s a great salad to take to a group. There’s plenty of dressing and you can add more spinach as needed. Carry the dressing separate in a jar to add at serving time. Major Grey’s Chutney is a type of chutney, not a brand. Its main ingredient is mango, which may be what gives it a wonderful sweet Asian flavor. With a subtle touch of curry, it’s truly a crowd pleaser.

Spinach Walnut Salad

Dressing:

½ cup white vinegar

2/3 cup olive oil

3 Tablespoons “Major Grey’s” Chutney*

1 tsp salt

1 tsp curry

1 tsp dry mustard

¼ tsp Tabasco Sauce

Combine all ingredients together; mix well. Refrigerate until ready to use.

Salad:

12-16 oz baby spinach or mixed greens

2/3 cup plain or candied walnuts

2 red apples, sliced thin

1 small red onion, sliced thin

½ cup raisins

2 tablespoons toasted sesame seeds

Place spinach leaves in a large bowl. Add all ingredients and toss gently. Just before serving pour dressing over the salad and gently toss again. Can top with more sesame seeds if desired