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Spinach Salad with Chutney Dressing

Course: Salad
Keyword: chutney, spinach
Servings: 0
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