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Amazing Mango Chutney Salad Dressing

The following recipe blends spinach, pecans, raisins, and apples with a tangy, sweet mango chutney salad dressing. You can use this a wonderful appetizer salad or an unusual side salad. You will see that the recipe calls for toasted pecan halves which you can buy or make. To toast your own pecan halves, bake them for 10 minutes at 350 degrees F.

This mango chutney salad dressing can be used on salad leaves instead of the spinach, apple, raisin and pecan combination. You could also use it on a salad containing blue cheese, since the synergy between blue cheese (or another tangy kind) and mango is wonderful; the saltiness, creaminess, and fruitiness would make a magical mix indeed.

You do not need a lot of ingredients to make this, so you can expect to taste every single one in the finished dressing. Ensure you are using good quality ingredients. The chutney and curry powder need to go into a blender or food processor along with the oil, mustard and salt, and the result is a piquant and flavorful dressing. Served over a spinach, apple, raisin, and pecan salad, this is simply fantastic. You might find you have some dressing left over, so save it and have it over salad leaves, spinach, pearl couscous, or even with rice salad the following day. In fact you might want to double the amount of dressing so you end up with more of this delicious mixture.

Super Spinach Salad with a Mango Chutney Salad Dressing
Summary: If you want to add a touch of spice to your next salad, try this exotic mango chutney salad dressing and savor the incredible flavors it offers.
Author:
Cuisine: American
Recipe type: Salad
Serves: 4
Prep time: 
Total time: 
Ingredients
  • 3 tablespoons sweet mango chutney
  • ½ cup raisins
  • ¾ cup toasted pecan halves
  • ½ teaspoon curry powder
  • ⅓ cup extra-virgin olive oil
  • 1 cored, sliced red apple
  • 8 oz spinach leaves
  • ½ teaspoon dry mustard
  • Salt, to taste
Instructions
  1. Add the chutney, curry powder, oil, mustard, and ½ teaspoon of salt (or to taste) to a blender or food processor.
  2. Process until smooth.
  3. Toss the spinach, apple, raisins, and pecans in a bowl.
  4. Pour over the dressing (you do not have to use all of it) and toss well.
  5. Serve the salad immediately.

Photo Description:

This sweet and tangy salad dressing is perfect served over spinach and apples, like you can see in the picture. Indian flavors and spices combine to present you with this incredible recipe, which makes a delicious and satisfying lunch, or you could serve smaller portions as an appetizer before any kind of main dish. This dish is curried without being hot or spicy, and the flavors go together very nicely indeed. This tangy salad dressing is easy enough to make, since you simply have to use a food processor or blender to combine the ingredients until the dressing is ready. Make it ahead if you wish or double the recipe. You will certainly want to enjoy it more than once.
 


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Christine Szalay-Kudra


Hello and welcome to Amazing Salad Recipes. My name is Christine and I'm delighted you are visiting. I started this blog because salad is such an important dish. It can be a side dish or a whole meal, and there are so many type I love to prepare and serve to my family, helping them get all their nutrients as well as having something they can really enjoy.


I have collected lots of salad recipes all in one place, to make finding the perfect salad for the occasion as convenient and easy as possible. Making a special salad can take as few as 5 minutes or you might be using freshly grilled seafood or meat as some of the ingredients, or adding other special touches.


Whether you are looking for a chicken salad or egg salad recipe, something international or unusual, or an elegant salad for a dinner party, you will find it all here. We have salads for carnivores and vegetarians, and also plenty of sensational salad dressings for you to consider. So take a look at some of our exciting salad recipes and choose something amazing to impress your family with.


Thanks for visiting,


Christine

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