Spinach Salad With Mango Chutney Dressing

Name: Spinach Salad With Mango Chutney Dressing
Prep time: 30 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 8 cups spinach (depends on how big of servings you want); 10 fresh white mushrooms, sliced; 10 slices crispy cooked bacon, crumbled; 2 hardboiled egg, chopped; 1/2 cup shredded gruyere cheese; 1/4 cup thinly sliced red onion; 1/4 cup red wine vinegar; 4 tablespoons finely chopped mango chutney, with the liquid; 1 clove minced garlic; 2 tablespoons Dijon mustard; 1 tablespoon sugar

Submitted by TCookie

"I got this recipe with a jar of "Oak Hill Mango Chutney" in Sacramento, CA, about 12 years ago. I've since moved and can't get that brand, but it works just as well with any other mango chutney. This is a great "whole meal" salad for a light dinner or a brunch item. People love the unusual combination of ingredients. Interestingly, there is no oil in the dressing, but it has a rich mouth-feel. Can't call it low-fat, though!"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4-6

ingredients

8 cups spinach (depends on how big of servings you want)
10 fresh white mushrooms, sliced
10 slices crispy cooked bacon, crumbled
2 hardboiled egg, chopped
¹⁄₂ cup shredded gruyere cheese
¹⁄₄ cup thinly sliced red onion
¹⁄₄ cup red wine vinegar
4 tablespoons finely chopped mango chutney, with the liquid
1 clove minced garlic
2 tablespoons Dijon mustard
1 tablespoon sugar

directions

Wash and dry spinach, if needed, and remove stems.
Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
Do NOT put the dressing on until just before serving or you will have a soggy mess!
Toss the dressing with the salad just befor serving.

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RECIPE SUBMITTED BY

TCookie

DH, DD and DS and I live in the golden hills outside San Jose, about an hour from the coast and Monterey/Carmel. We all love to eat- even the kids are reasonably adventurous. We love to travel- Napa Valley w/o the kids, Lake Tahoe with them. I have dozens of "favorite" cookbooks (does Recipezaar count?) but I keep coming back to "Essentials of Classic Italian Cooking" by Marcella Hazan and "The Way to Cook" by the late, great, Julia Child. When I can, I get together with a couple of friends and make Ukrainian dyed eggs.

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