Curriedspinachsalad Recipes

SPINACH SALAD WITH CURRY DRESSING

Steps:

• On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle with pecans. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

SPINACH SALAD WITH CURRY VINAIGRETTE

Steps:

• Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
• In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
• In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
• In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

GREEN APPLE CURRIED SPINACH SALAD

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.

CURRIED SPINACH SALAD

Steps:

• Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite size pieces.
• Combine spinach, apple, peanuts, raisins, green onions, and sesame seeds in a large bowl; toss gently.
• Dressing: Combine white wine vinegar, chutney, salt, curry powder, dry mustard, and hot sauce. Gradually add oil, beating with a wire whisk until blended. Cover and let stand at room temperature 2 hours.
• Pour dressing over salad just before serving.

CURRIED SPINACH DIP

Steps:

• Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
• Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)

CHICKEN WITH CURRIED SPINACH SALAD

Steps:

• Place chicken in a shallow 2-quart microwave-safe dish with a lid; season with salt and pepper. Cover, and microwave on high until opaque throughout, 10 to 12 minutes, turning chicken halfway through. Let cool briefly; slice crosswise.
• In a serving bowl, whisk vinegar, oil, Dijon, honey, and curry powder; season with salt and pepper. Add spinach, shallots, and apricots, and toss.

CURRIED CHICKPEA SALAD

Steps:

• Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
• Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
• Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
• Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.