Indian Spinach Salad

  • Yield: 6 to 8 servings


8cups torn fresh spinach (approximately 10 ounces)
1 1/2cups chopped, unpared apples
1/2 to 3/4cup golden raisins
1/2cup peanuts, crushed
2 to 3tablespoons chopped green onions
1/4cup white wine vinegar
1/4cup vegetable oil
2tablespoons chutney, chopped
1/2teaspoon sugar
1/2teaspoon salt
1 1/2teaspoons curry powder
1teaspoon dry mustard


  1. To prepare the salad.  Combine all ingredients.
  2. Toss with dressing.
  3. To prepare the dressing.  Combine all ingredients in jar.  Shake well.
  4. Chill before serving.

Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).