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Spinach Nut Salad, Curried II (P)
Source: Cookbooks on-line
Serves: 8

1 head red leaf or romaine lettuce, torn
1 cup torn fresh spinach
1 cup grapes, halved and seeded
1 11-oz. can Mandarin orange sections, chilled and drained
1/2 cup salad oil
1 clove garlic, minced
2 tbsp. minced chives
1 tsp. soy sauce
1 avocado, peeled, seeded and sliced (optional)
1/3 cup wine vinegar
2 tbsp. brown sugar
1 tbsp. curry powder
1/4 cup toasted, slivered almonds (see note about toasting almonds)

Combine red leaf or romaine lettuce, torn spinach, seeded grapes and Mandarin oranges.

In screw-top jar combine oil, vinegar, garlic, brown sugar, chives, curry powder, and soy sauce. Pour some dressing over salad, tossing lightly to coat. Pass remaining dressing. Trim top of salad with toasted slivered almonds and the avocado slices, if desired.

Note: To toast almonds, spread the slivered almonds in a shallow baking pan. Toast nuts in a 300°F oven for 20 minutes, stirring occasionally.

Poster's Notes:
Here's another one with spinach and fruit, that I have not tried, but the spice is nice in hot weather.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A