Mar/Apr
2012

Recipe: Indian Spinach Salad

Written by Margo Stitch
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0035    6 cups fresh baby spinach
    1-1/2 cups chopped apples
    1/2 cup each raisins and cashew nuts
    2 Tbsp. minced green onion

    Dressing:
    1/4 cup each white wine vinegar and canola oil
    2 Tbsp. chopped chutney
    2 tsp. sugar
    1/2 tsp. salt
    1-1/2 tsp. curry powder
    1/2 tsp. dry mustard

Combine all salad ingredients in a large bowl. Combine all dressing ingredients in a screw-cap jar. Shake well to blend; chill. Immediately before serving, shake dressing thoroughly and pour over salad; toss and serve.

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