Best Spinach Salad With Mango Chutney Dressing Recipes

MEDITERRANEAN-STYLE MANGO SALAD RECIPE WITH SPINACH

Steps:

• In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).
• Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.
• Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

SPINACH SALAD WITH MANGOS, DRIED CRANBERRIES AND CHOCOLATE VINAIGRETTE

Steps:

• In a large bowl whisk together cocoa powder, sugar and vinaigrette. Add spinach and toss to coat. Add mango, cranberries and walnuts. Toss together and transfer to a serving dish.

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 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.

GREEN APPLE CURRIED SPINACH SALAD

Steps:

• Combine spinach, almonds, apple, and green onion in a bowl.
• Whisk oil, mango chutney, lemon juice, red wine vinegar, curry powder, sugar, salt, turmeric, and cayenne pepper together in a separate bowl; drizzle over spinach mixture and toss to coat.

CURRIED QUINOA SALAD WITH MANGO

Steps:

• Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
• Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
• To chop a mango:
• Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.

MAMA VI'S SPINACH SALAD WITH CURRY AND CHUTNEY DRESSING

Steps:

• Make salad dressing with first seven ingredients, blending to make the salad dressing in a food processor. Set dressing aside, cover and chill in the refrigerator for later use.
• Prepare the vegetables by tearing the fresh spinach leaves into bite sized pieces.
• Dice the apple into bite size pieces.
• Dice the green onions.
• Measure out raisins and peanuts.
• In a large salad serving bowl, place torn fresh spinach (on bottom), apple bits, raisins, peanuts and diced green onion.
• Dress the salad veggies pouring over them the desired amount of dressing you find appropriate to start with, and lightly toss to coat the salad.
• Serve immediately. Salad wilts and gets soggy if not eaten right away, when prepared.

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.