Best Spinach Salad With Mango Chutney Dressing 107274 Recipes

SPINACH AND MANGO SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
• In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
• In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

SPINACH SALAD WITH MANGO CHUTNEY DRESSING

Steps:

• Wash and dry spinach, if needed, and remove stems.
• Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
• Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
• Do NOT put the dressing on until just before serving or you will have a soggy mess!
• Toss the dressing with the salad just befor serving.

SPINACH SALAD WITH MANGO CHUTNEY DRESSING

Steps:

• Combine ingredients and serve with Mango Chutney Salad Dressing. Mango Chutney Salad Dressing: Chop chutney in blender or food processor. Blend in garlic, mustard, and vinegar. Add oil. Let stand overnight. Serve dressing over spinach. Fun Fact: The title of "oldest house in the United States of America built by a European" is controversially claimed by the owners of a structure located at 215 East De Vargas Street on the eastern side of Old Santa Fe Trail in Santa Fe, New Mexico, within the Barrio De Analco Historic District. The house was supposedly built around 1646. The house has been through the administration of numerous governments including the Spanish, Mexican, Territorial, statehood. Many ghost stories, including tales of ghostly apparitions, are associated with the structure.

SPINACH SALAD WITH WARM MANGO CHUTNEY DRESSING

Steps:

• Break off and discard the longer stems of the baby spinach.
• Slice the hardboiled eggs.
• Toast the almond slivers by placing them in a small stovetop skillet on high and stirring for 5 minutes. Watch them closely so they don't burn.
• Place spinach into a large salad bowl or on a large platter.
• Top the spinach with sliced eggs, raisins, and almonds.
• Drizzle with Warm Mango Chutney Dressing.

MAMA VI'S SPINACH SALAD WITH CURRY AND CHUTNEY DRESSING

Steps:

• Make salad dressing with first seven ingredients, blending to make the salad dressing in a food processor. Set dressing aside, cover and chill in the refrigerator for later use.
• Prepare the vegetables by tearing the fresh spinach leaves into bite sized pieces.
• Dice the apple into bite size pieces.
• Dice the green onions.
• Measure out raisins and peanuts.
• In a large salad serving bowl, place torn fresh spinach (on bottom), apple bits, raisins, peanuts and diced green onion.
• Dress the salad veggies pouring over them the desired amount of dressing you find appropriate to start with, and lightly toss to coat the salad.
• Serve immediately. Salad wilts and gets soggy if not eaten right away, when prepared.

SPINACH-MANGO SALAD

Steps:

• In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
• In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.