Recipe by Southern Living magazine
"A zesty curry vinaigrette, tossed with spinach and apples, and garnished with peanuts, raisins and toasted sesame seeds. To toast sesame seeds, place a small skillet over medium-high heat until hot; add seeds, and cook, stirring constantly, until lightly browned."
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torn fresh spinach leaves
diced Red Delicious apples
salted dry-roasted peanuts
sliced green onions
sesame seeds, toasted
This is a Good salad... I almost hesitated making it when I first saw the "single star" rating someone else gave it then I saw that they wrote a glowing review. Wonderful and refreshing I served this as an opener to a grilled pork dinner I made.
Really good, but I did make subsitutions. I decreased the oil and increased the vinegar, as I like acidid dressing. I used walnuts for the peanuts, craisins for the raisins, and Empire apple, as this is what I had in the fridge. The curry dressing is great!
We have made this several times and have found it can be made with whatever is at hand. It good made with part Romaine; or substitute toasted pecans for the peanuts and raisins, and add some crumbled goat cheese. It's hard to ruin and always good.
Salad was wonderful. I have made it several times and it is great with a Thanksgiving dinner or with a simple casserole dinner.
My family loved this salad! They told me that this is how salads should taste rather than the plain ice berg & tomato types I have made in the past. I was hesitant to try this recipe because it didn't have many reviews, but I sure am glad I tried it. I used extra virgin olive oil and cut it to 1/3 cup plus 2 tablespoons. Any type of apple works. I used ingredients that I had in the house which was a mixture of peacans & dried cranberries. Also used prepared mustard since that was all I had. Didn't know what chutney was, so I didn't use any.
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