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.
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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.
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.
This recipe is adapted from Susan Mendelson’s Expo ’86 cookbook, my souvenir from Expo ’86 in Vancouver, B.C., Canada.
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Recipes Using Mango Chutney
I like to keep a jar of mango chutney in my fridge for this recipe and a few others.
Spinach Salad with Mango Chutney Dressing
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
- 1 bunch fresh spinach, washed
- 1 tart green apple, chopped
- ¼ cup chopped green onion
- 1 cup salted, roasted peanuts
- 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.