Spinach Salad With Mango Chutney Dressing Recipes

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SPINACH SALAD WITH MANGOS, DRIED CRANBERRIES AND CHOCOLATE VINAIGRETTE

Provided by Sandra Lee

Categories     side-dish

Time 5m

Yield 6 servings

Number Of Ingredients 7



Spinach Salad with Mangos, Dried Cranberries and Chocolate Vinaigrette image

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.

1 tablespoon cocoa powder
1 teaspoon sugar
1/2 cup balsamic vinaigrette (recommended: Newman's Own)
8 cups bagged baby spinach, washed
1 1/3 cups freshly diced mango
1/3 cup dried cranberries
1/4 cup chopped walnuts

SPINACH AND MANGO SALAD

An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.

Provided by GILLIANMCLENNAN

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9



Spinach and Mango Salad image

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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g

¾ cup blanched slivered almonds
¼ cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
¼ teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach - rinsed, dried and torn into bite size pieces
2 mangos - peeled, seeded, and cubed

GREEN APPLE CURRIED SPINACH SALAD

This salad has a unique blend of spinach, green apples, and almonds drizzled with a mango chutney-infused curry dressing. The flavors come together for a wonderful eating experience.

Provided by PTRICK

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13



Green Apple Curried Spinach Salad image

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.

Nutrition Facts : Calories 437.6 calories, Carbohydrate 17 g, Fat 40.6 g, Fiber 4.9 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 347.9 mg, Sugar 4.5 g

1 bunch fresh spinach, stemmed and chopped
1 cup whole almonds
1 Granny Smith apple, chopped
¼ cup chopped green onion
¾ cup light vegetable oil
¼ cup mango chutney
¼ cup lemon juice
2 tablespoons red wine vinegar
1 teaspoon curry powder
½ teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper

CURRIED QUINOA SALAD WITH MANGO

Categories     Onion     Appetizer     Side     Vegetarian     Quick & Easy     Mango     Quinoa     Curry     Cucumber     Spinach     Summer     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10



Curried Quinoa Salad with Mango image

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.

1 cup quinoa (about 6 ounces)
1/4 cup canola oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney, chopped if chunky
1 1/2 teaspoons curry powder
1/4 teaspoon dry mustard
1 cup chopped peeled mango plus mango spears for garnish
1 cup chopped unpeeled English hothouse cucumber
5 tablespoons chopped green onions, divided
2 cups (packed) baby spinach

MAMA VI'S SPINACH SALAD WITH CURRY AND CHUTNEY DRESSING

My mother took an East Indian cooking class at our local college. When I was a teen she tried out the recipes she liked on us kids. I remember this salad being a favorite of ours. How authentically East Indian it is, I don't know, but it is good and I haven't seen any just like it.

Provided by Tiomarrano

Categories     < 30 Mins

Time 20m

Yield 3 serving(s)

Number Of Ingredients 12



Mama Vi's Spinach Salad With Curry and Chutney Dressing image

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.

Nutrition Facts : Calories 429.3, Fat 30.8, SaturatedFat 4.2, Sodium 420.5, Carbohydrate 36.8, Fiber 5.7, Sugar 24.9, Protein 8.5

1/4 cup white wine vinegar
1/4 cup salad oil
2 tablespoons fruit chutney
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon mustard powder
3 cups fresh spinach leaves
1 1/2 cups Red Delicious apples
1/2 cup raisins
1/2 cup peanuts
2 tablespoons scallions

SPINACH SALAD WITH CHUTNEY DRESSING

This is a little different spinach salad that I've made for many years. It's delicious and everyone has always enjoyed it. The recipe is from a family friend. Prep time does not include the "resting" time for the dressing flavors to blend.

Provided by Leslie in Texas

Categories     Spinach

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 10



Spinach Salad With Chutney Dressing image

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.

Nutrition Facts : Calories 367.3, Fat 29.3, SaturatedFat 3.9, Sodium 248.1, Carbohydrate 23.4, Fiber 6, Sugar 12.1, Protein 8.6

2 lbs spinach, washed and trimmed (or use equal amount of bagged spinach)
3 golden delicious apples, cored and diced
2/3 cup dry roasted peanuts, chopped
1/2 cup raisins
1/3 cup thinly sliced green onion, tops and bottoms
2 tablespoons sesame seeds, roasted
1/4-1/2 cup white vinegar (depending on how tart you like your dressing)
2/3 cup vegetable oil
2 tablespoons Major Grey chutney
1/2-1 teaspoon Tabasco sauce

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