Best Spinach Salad With Mango Chutney Dressing Recipes

SPINACH SALAD WITH WARM MANGO CHUTNEY DRESSING

Steps:

• Break off and discard the longer stems of the baby spinach.
• Slice the hardboiled eggs.
• Toast the almond slivers by placing them in a small stovetop skillet on high and stirring for 5 minutes. Watch them closely so they don't burn.
• Place spinach into a large salad bowl or on a large platter.
• Top the spinach with sliced eggs, raisins, and almonds.
• Drizzle with Warm Mango Chutney Dressing.

SPINACH SALAD WITH MANGO CHUTNEY DRESSING

Steps:

• Wash and dry spinach, if needed, and remove stems.
• Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
• Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
• Do NOT put the dressing on until just before serving or you will have a soggy mess!
• Toss the dressing with the salad just befor serving.

SPINACH AND MANGO SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
• In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
• In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

MANGO SPINACH SALAD

Steps:

• In a large bowl, combine the greens and fruit.
• In a small bowl, whisk together the remaining ingredients.
• Pour over salad; toss to mix well.

SPINACH SALAD WITH CHUTNEY DRESSING

Steps:

• Dressing: Combine all dressing ingredients; stir or whisk well.
• Allow to stand at room temperature for 2 hours before putting on salad.
• Salad: Combine all salad ingredients and toss well with enough dressing to lightly coat spinach.