Sue Johnson's Indian Spinach Salad

Pam Ellingson


This salad was served at a potluck dinner for the weavers guild and I had to have the recipe. It has a wonderful East Indian flavor and is easy to turn into a main dish salad by simply adding some grilled or roasted chicken.


★★★★★ 1 vote

20 Min
No-Cook or Other


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  • 3 to 4 Tbsp
    white wine vinegar
  • 1/4 c
    vegetable oil
  • 2 Tbsp
    major greys chutney, large pieces chopped
  • 2 tsp
  • 1/2 tsp
  • 1 1/2 tsp
    curry powder
  • 1 tsp
    dry mustard

  • 8 c
    fresh spinach, well washed and dried
  • 1 1/2 c
    unpeeled red apple, cored and diced
  • 1/2 c
    golden raisins
  • 1/2 c
    dry roasted peanuts, coarsely chopped
  • 2 Tbsp
    sliced green onion, white and some green tops
  • ·
    roasted or grilled chicken breast, sliced or large dice (optional)

How to Make Sue Johnson's Indian Spinach Salad


  1. Combine all dressing ingredients in a small jar. Shake vigorously until well mixed. Chill
  2. Plate the spinach, top with apple, raisins, and green onion. Add chicken if desired.
  3. Drizzle with dressing and top with roasted peanuts. Pass extra dressing at the table.

Printable Recipe Card

About Sue Johnson's Indian Spinach Salad

Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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