Baby Spinach Salad Recipe With Curry Dressing
Are you on the lookout for a simple yet sensational salad recipe? Look no further, because we have the perfect dish for you! This quick and easy spinach salad recipe features a zesty curry dressing that will elevate your salad game to new heights.
Servings: 8 servings
Calories: 171kcal
Ingredients
Curry Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon dry vermouth
- 2 teaspoons Dijon mustard
- 1 teaspoon soy sauce I prefer low sodium
- 1/2 teaspoon curry powder
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup extra virgin olive oil
Spinach Salad
- 6 to 8 cups baby spinach
- 1/2 cup peanuts dry roasted
- 1/2 cup raisins
- 1/2 cup green onions chopped, white, light green and some dark green part
Instructions
Curry Dressing
- In a medium glass jar with a fitted lid, whisk together the vinegar, vermouth, mustard, soy sauce, curry powder, sugar, salt and pepper. Slowly whisk in olive oil until well blended. Set aside.
Fresh Spinach Salad
- Remove any tough stems from the spinach (you shouldn’t have any with baby spinach).
- In a large salad bowl, combine spinach, peanuts, raisins, and green onion.
- Shortly before serving, add the desired amount of dressing, tossing to coat (you may have some dressing left over). Season taste with salt and pepper. Can also serve dressing on the side.
Notes
Make ahead: The dressing can be made up to 4 days ahead, covered and refrigerated. Bring to room temperature before using. Spinach can be prepped earlier in the day, placed in the salad bowl, covered and refrigerated. Bring to room temperature before serving.
Nutrition
Calories: 171kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 225mg | Potassium: 293mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2175IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg