Spinach Salad with Mango Chutney Dressing

This spinach salad with mango chutney dressing is a refreshing change from the typical garden salad. The chutney dressing coats the spinach leaves with a glossy shine and provides the perfect contrast to the tart green apple, chopped green onion and roasted whole peanuts.

I serve this salad with all kinds of things but it is perfect served with any East Indian inspired main like Tandoori Chicken or this Whole Roasted Cauliflower.

Mango Chutney Dressing

The mango chutney salad dressing has just a teaspoon of curry powder. If you're a bit hesitant about using curry in the kitchen this is a good recipe to ease your taste buds into the world of Indian spices. It's not a traditional East Indian recipe but rather a fresh spinach salad with a twist.

For this recipe I use store bought, sweet mango chutney which should be naturally gluten free. If you like lots of heat buy hot mango chutney.

Whenever possible I support brands that have clear allergy information on their labels and easy-to-find, helpful information on their website.

Pantry Tips

Like any homemade salad dressing use a clean bottle or Mason jar, take care not to contaminate the dressing and it will last in the fridge for months. I only make homemade salad dressing and I never put a date on them. I try to label the jar and I keep my label maker right in the kitchen for that job.

For ease I use an apple slicer that cuts and cores an apple into eight pieces, (you might prefer this one that cuts an apple into 16 pieces). Then it's easy to cut the slices into chunks.

This recipe is adapted from Susan Mendelson’s Expo ’86 cookbook, my souvenir from Expo ’86 in Vancouver, B.C., Canada.

Recipes Using Mango Chutney

I like to keep a jar of mango chutney in my fridge for this Mango Chutney Chicken and a few other recipes.

Spinach Salad with Mango Chutney Dressing

This spinach salad has a tangy mango chutney dressing and is packed full of tart green apple, chopped green onion and roasted whole peanuts.

5 from 1 vote

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Course: Salad

Cuisine: East Indian

Keyword: Spinach Salad with Mango Chutney Dressing

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 people

Calories: 444kcal

Author: Cinde Little

Ingredients

MANGO CHUTNEY DRESSING

• ▢ ¼ cup mango chutney
• ▢ ¼ cup lemon juice
• ▢ 2 tablespoon red wine vinegar
• ▢ 1 teaspoon curry powder
• ▢ ½ teaspoon sugar
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon turmeric
• ▢ ⅛ teaspoon cayenne
• ▢ ¾ cup vegetable oil

SALAD

• ▢ 1 bunch fresh spinach, washed
• ▢ 1 tart green apple, chopped
• ▢ ¼ cup chopped green onion
• ▢ 1 cup salted, roasted peanuts

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Instructions

• Combine all ingredients except oil in container. Combine using a hand blender for 30 seconds.
• Gradually add oil with blender running. Set aside. Can be prepared in advance.
• In a large bowl combine spinach, apple, green onions and peanuts.
• Toss with dressing and serve immediately.

Nutrition

Serving: 1cup | Calories: 444kcal | Carbohydrates: 20g | Protein: 7g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Sodium: 306mg | Potassium: 265mg | Fiber: 3g | Sugar: 11g | Vitamin A: 95IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg

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