Spinach Salad With Curry Dressing Food

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.

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 DRESSING

Steps:

• In a salad bowl, toss your spinach and pear together.
• In a glass measuring cup, mix your honey, vinegar, curry, oil,salt and pepper and then drizzle it over the spinach and pear mixture.
• Toss gently but very well, and then sprinkle with just a small amount of goat cheese.

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.

MAMA VI'S SPINACH SALAD WITH CURRY AND CHUTNEY DRESSING

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.

SPINACH BERRY SALAD

Steps:

• In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

CASHEW-CURRY SPINACH SALAD

Steps:

• Whisk vegetable oil, red wine vinegar, Dijon mustard, sesame seeds, honey, and garlic together in a bowl to make dressing.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
• Layer bacon crumbles, spinach leaves, frisee, pears, red onion, and grapes on individual serving plates.
• Preheat oven to 400 degrees F (200 degrees C). Spread cashews on a baking sheet.
• Melt butter in a saucepan over low heat. Stir in brown sugar, curry powder, rosemary, salt, and cayenne pepper until smooth.
• Toast cashews in the preheated oven until lightly browned, 8 to 10 minutes. Add to the saucepan with the butter mixture; stir until coated. Let cool, about 10 minutes.
• Sprinkle cashews over salad plates. Drizzle dressing on top.

SPINACH SALAD WITH BERRIES AND CURRY DRESSING

Steps:

• Wash and dry spinach.
• Whip together ingredients.
• Add to spinach and toss lightly.
• Add berries onions and pecans.
• Toss lightly and serve.

SPINACH SALAD WITH RED CURRANT DRESSING

Steps:

• For dressing, in a small saucepan, cook and stir the jelly and vinegar over medium heat for 1-2 minutes or until melted and smooth. Cool completely. , Just before serving, in a large salad bowl, combine the spinach, oranges, strawberries and onions. Drizzle with dressing; toss to coat.

FRESH SPINACH SALAD WITH ORANGE CURRY DRESSING

Steps:

• Measure dressing ingredients, except oil, into blender.
• Slowly add oil in a fine stream, processing at high speed until thickened.
• Let stand at room temperature for 2 hours.
• Cover and chill until serving time.
• Combine salad ingredients and arrange equal amounts on serving plates.
• Drizzle with dressing.
• Note: Dressing goes a long way, use sparingly.

ASIAN-INSPIRED SPINACH SALAD

Steps:

• Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
• Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

THE BEST SPINACH SALAD EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
• Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

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.