Recipe by USA WEEKEND columnist Jean Carper
"This recipe is packed with brain boosters."
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fresh spinach, torn into bite-size pieces
thickly sliced strawberries
red onion, thinly sliced
Non-Fat Curry Dressing:
Salt and pepper to taste
Absolutely delicious! I only used strawberries as I didn't have blueberries. I used toasted almonds instead of pecans for the same reason. Couldn't believe it - but I had run out of regular curry powder and so used Garam Masala instead and this added a wonderful cinnamon taste to the dressing. This was a really lovely dressing all on its own, but made spectacular by the fruit and spinach. My 11 year old daughter couldn't get enough. Will definately put this on my "to make again" list.
Nutritional, colorful salad..very pretty..thanks for sharing, but we found the vinegar overpowering (maybe I'm a wimp :(). I made it again, using half the vinegar (balsamic only), extra honey..and slowly whipped in a tablespoon of oil at the end to make an emulsion..my husband and I enjoyed it much more ..a few more calories, but for us it was worth it for the taste and cling factor. We'll be making it again..thank-you.
I have come to love this dressing...I must admit that I am a little heavy-handed with the honey, but since that is really where most of the calories come from, it is a great low-cal dressing.
I have been looking for this recipe for years. There was great article on how the different ingredients boosted your memory and brain power. I made this countless times - it is excellent! Thanks Jean.
Dressing was the perfect blend & balanced for the berries and the salad. We used blackberries (not blueberries) and roasted sunflower seeds (not pecans) for personal tastes. We served this and everyone went bonkers over it. Thanks to whomever created this for such a tremendous recipe!
This salad was outstanding! I used strawberries and raspberries and added evoo the the dressing, which, by the way was wonderful. The curry added such an incredible flavor and my guests flipped over this. Thanks so much!
This makes a great meal! Very tasty.... Changes I made: - Replaced Rice Vinegar w/ Olive Oil (dressing is still a little bit more "vinegary" than I would have prefered) - added avocado - used sliced almonds instead of pecans
Yum! This recipe is great on its own but I added a few things I had that needed to be used up. I added some avocado and cilantro (so yummy with the curry flavor) and added a bit of udo oil to the dressing (can add olive oil) as it was very tangy.. i also did not add the rice vinegar. Will definitely make it again, and for sure with cilantro, i loved the flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Salad With Berries and Curry Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 67
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