This fall salad, the creation of restaurateur Carolyn Claycomb, has a curry-chutney dressing, which can be made a day ahead. The greens are spinach tossed with sliced Granny Smith apples, cashews and raisins.
SPINACH SALAD WITH APPLES, CASHEWS AND CURRY-CHUTNEY DRESSING
8 cups spinach, rinsed, dried and torn into bite-size pieces
1 large Granny Smith apple, peeled, cored, sliced paper thin and tossed in 1 tablespoon lemon juice to prevent discoloring
1/3 cup golden raisins
1/3 cup unsalted, toasted cashews
Place spinach, apple slices, raisins and cashews in serving bowl. Toss with half of Dressing. Then gradually, add just enough Dressing to coat spinach leaves. Taste and add salt, if desired. Makes 8 servings.
Note : To toast cashews place on rimmed baking sheet and bake at 350 degrees 6 to 8 minutes until golden brown. Remove and cool.
1/2 cup white wine vinegar
2/3 cup oil
1/4 cup mango chutney, chopped
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon sugar
Place vinegar, oil, chutney, curry powder, salt, mustard and sugar in nonreactive mixing bowl. Whisk well to blend. Cover and let stand at cool room temperature at least 2 hours to develop flavors.
Dressing can be made day ahead. Cover and refrigerate. Bring to room temperature 30 minutes before using.