Name: Spinach Salad with Chutney Dressing
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)

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Spinach Salad with Chutney Dressing

Course: Salad

Keyword: chutney, spinach

Author: Seattle Classic Cookbook

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

Spinach Salad with Chutney Dressing