SPINACH SALAD WITH CHUTNEY DRESSING

SPINACH SALAD WITH CHUTNEY DRESSING image

Categories Salad

Number Of Ingredients 15

1 pound fresh spinach, trimmed of tough stems, washed and dried
6 mushrooms, sliced
1 cup sliced water chestnuts
6 slices bacon, cooked crisp, drained and crumbled
3/4 cup fresh bean sprouts
1/2 cup shredded Gruyère cheese
1/4 cup thinly sliced red onion
hutney Dressing
1/4 cup wine or cider vinegar
2 to 3 tablespoons Major Grey's Chutney, or other sweet/spicy, chunky chutney
1 garlic clove, crushed
2 tablespoons coarsely ground mustard
2 teaspoons sugar
1/3 to 1/2 cup vegetable oil
Salt and freshly ground black pepper

Steps:

1. In large bowl, toss together the spinach, mushrooms, water chestnuts, bacon, bean sprouts, cheese and onion. Cover with plastic wrap and refrigerate while preparing dressing. Salad will hold well for 8 hours. 2. To make the dressing, combine the vinegar, half the chutney, the garlic, mustard and sugar in food processor or blender and whirl until mixture is smooth. With machine running, slowly pour in the oil until thick and smooth. Add remaining chutney, taste and season, adjusting chutney and/or oil if necessary. Dressing can be made ahead and stored, covered, in refrigerator up to 3 days. Let stand at room temperature before adding to salad. 3. To serve, toss salad with dressing until greens are lightly and evenly coated.