Sue Johnson's Indian Spinach Salad

Pam Ellingson


Had this at a pot luck dinner and I had to have the recipe. The combination of fruits and nuts, chutney and spinach is wonderful. And if you have some rotisserie chicken left over from last nights dinner, chop it up and make this a Main dish Salad.

★★★★★ 1 vote
25 Min
No-Cook or Other



3 to 4 Tbsp
white wine vinegar
1/4 c
vegetable oil
2 to 3 Tbsp
major greys chutney (large chunks chopped up)
2 tsp
1 1/2 tsp
mild curry powder
1 tsp
dry mustard


8 c
spinach, washed well and dried
1 1/2 c
unpeeled red apple, diced
1/2 c
golden raisins
2 to 3 Tbsp
sliced green onions. use white and some of the tops
1/2 c
peanuts, dry roasted
2 c
rotisserie chicken, deboned and chopped (optional)

How to Make Sue Johnson's Indian Spinach Salad


  • 1Combine all dressing ingredients except the oil in a small mixing bowl. Drizzle in the oil as you whisk to make an emulsion. (It may separate, just whisk again before using) Cover and chill.
  • 2Place 1 cup of spinach on each plate, top with equal parts of each condiment (apple, raisin, etc.),Reserve the peanuts for garnish. Add chicken if desired.
  • 3Drizzle each serving with some dressing and sprinkle a few nuts over the entire salad. Pass remaining dressing at the table.

Printable Recipe Card

About Sue Johnson's Indian Spinach Salad

Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy