Spinach Salad with Chutney Dressing
Servings: 0
Ingredients
- 1 pound fresh spinach washed
- 8 large mushrooms sliced
- 8 ounces canned water chestnuts drained & sliced
- 8 slices bacon cooked, drained & crumbled
- 1/4 pound Gruyere cheese thinly shaved
- 1/2 cup red onion thinly sliced
- 1/4 cup wine vinegar
- 4 tablespoons Major Grey's Chutney with liquid
- 1 clove garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- 1/2 cup vegetable oil
- salt & freshly ground pepper to taste
Instructions
- Tear spinach into bite-sized pieces and add mushrooms, water chestnuts, bacon, cheese and onion. In a blender, process vinegar, chutney with liquid, garlic, mustard, and sugar until smooth. Slowly add oil processing until thick and creamy. Season with salt & pepper. Toss salad with dressing. Dressing may be refrigerated, but bring to room temperature before serving.
Notes
Recipe By: The Seattle Classic Cookbook
Serving Size: 8
Serving Size: 8
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