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Cranberry Cashew Salad
Ingredients
- 2/3 cup vegetable, safflower or olive oil
- 1/2 cup white wine vinegar
- 1/4 cup mango chutney
- 1 1/2 to 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/4 teaspoon bottled hot pepper sauce
- 6 cups fresh baby spinach leaves or mesclun
- 1 large unpeeled Granny Smith or Red Delicious apple, cored, halved lengthwise and thinly sliced
- 3/4 cup roasted cashews
- 1/3 cup dried cranberries, golden raisins or dried tart cherries
Directions
1. For vinaigrette:In a screw-top jar, combine oil, vinegar, chutney, sugar, salt, curry powder and hot pepper sauce. Cover and shake well. If you like, chill until serving time. Before using, bring to room temperature.
2. In a large salad bowl, combine spinach, apple, cashews and cranberries. Shake or whisk vinaigrette and pour desired amount over spinach mixture. Toss lightly to coat. Serve immediately. Store any remaining dressing in the refrigerator up to 1 week. Bring to room temperature before using. Makes 6 servings.
