Curry-Spinach Salad

[Guest guest]

I've been formatting some Chatelaine magazines from last year and will post some

great sounding salads.

 

Karen

 

 

* Exported from MasterCook *

 

Curry-Spinach Salad

 

Recipe By :Chatelaine, August 2001

Serving Size : 4 Preparation Time :0:15

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large unpeeled potatoes

(about 3 pounds)

1/2 red onion

2 tablespoons freshly squeezed lemon juice

1 teaspoon curry powder

1/2 teaspoon granulated sugar

1/4 teaspoon salt

2 tablespoons chutney

(preferably mango)

1/2 cup mayonnaise

1/2 package baby spinach -- (10-ounce)

or 1 bunch fresh spinach

2 tablespoons dried cranberries -- (optional)

or raisins or slivered apricots

1/4 cup toasted sunflower seeds -- (optional)

 

Slice unpeeled potatoes in half and place in a medium-size saucepan.

Cover with hot water and set over high heat. When water boils, reduce

heat to medium and boil gently just until potatoes are almost fork-tender,

from 20 to 30 minutes. (Be careful not to overcook potatoes as they will

continue to cook after being removed from water). Drain well.

 

Meanwhile, slice onion into thin rings and place in a large bowl. In a

small bowl, stir lemon juice with curry, sugar, and salt. Stir in

chutney. Remove any large fruit chunks in chutney, finely dice and return

to dressing. Then stir in mayonnaise. Cut potatoes into large chunks and

add to onion. If spinach leaves are large, slice into ribbon-like strips

and set aside. Stir dressing with potatoes and onion. Gently stir in

spinach, cranberries and sunflower seeds, if using. Serve right away or

refrigerate, uncovered, until cooled to room temperature, then cover.

Salad will keep well, refrigerated, for 2 to 3 days. Makes 4 to 6

servings. Nutrients per serving: 2.6 gm. protein, 14.9 gm. fat, 20.5 gm.

carbohydrates, 1.4 mg. iron, 40 mg. calcium, 327 mg. sodium, 2.3 gm.

fibre, 221 calories. Excellent source of folacin. Good source of

vitamins A and C.

 

S(MC Formatted by):

" Karen <ahornbostel "

Start to Finish Time:

" 0:35 "

T(Cooking Time):

" 0:20 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 280 Calories (kcal); 28g Total Fat; (84% calories from fat); 2g

Protein; 9g Carbohydrate; 10mg Cholesterol; 293mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : What would eating outdoors be without the ultimate potato salad?

The addition of curry and chutney with dried fruit and seeds lends

an exotic appeal to vibrant green spinach and creamy potatoes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0