An excellent source of vitamins, minerals, and antioxidants, spinach is an all-star ingredient for any salad. Paired with this easy curry dressing, it shines even more. We hope you enjoy this recipe, courtesy of Lee Clayton Roper, the author behind seasonedkitchen.com.
BABY SPINACH SALAD WITH CURRY DRESSING
INGREDIENTS
Curry Dressing
2 tbsp white wine vinegar
1 tbsp dry vermouth or dry white wine
2 tsp Dijon mustard
1 tsp low-sodium soy sauce
1/2 tsp curry powder
1/2 tsp granulated sugar
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup extra virgin olive oil
Spinach Salad
6 to 8 cups baby spinach
1/2 cup dry-roasted peanuts
1/2 cup raisins
1/2 cup chopped scallions — white, light green, and some dark green
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. Put the lid on and 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 scallions. Shortly before serving, shake the jar of dressing, add the desired amount of dressing to the spinach, and toss to coat. You may have some dressing left over. Season to taste with salt and pepper. You can also serve the dressing on the side. Makes 8 servings.
Notes
Make ahead: The dressing can be made up to four days ahead, covered and refrigerated. Bring to room temperature before using. Spinach can be prepped earlier in the day, placed in a salad bowl, covered, and refrigerated. Bring to room temperature before serving.
No alcohol: If you prefer to not use alcohol, substitute 2 teaspoons white wine vinegar mixed with 1 teaspoon water for the dry vermouth or dry white wine.
Recipe and photo courtesy of Lee Clayton Roper, A Well-Seasoned Kitchen • seasonedkitchen.com
