Spinach Salad with Curried Apple and Cashew Dressing #SundaySupper

Spinach Salad with Curried Apple and Cashew Dressing #SundaySupper
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As hot as it is during the summer, it's also a time to chill. Whether you're cooling off in front of the a/c or taking a dip in the pool. Or maybe it's a time to relax and enjoy the season. Ooooor, maybe it's time to enjoy foods that are served chilled.

I prefer to have all 3 versions of chill happening in tandem.

That's where Summer Chillin' comes into full play on Sunday Supper this weekend. It's all about serving food that's perfect for helping you accomplish the summer chillin trifecta.


Typically I love a loaded salad. The more stuff going on, the better. But there are days when I need to put in as little effort as possible to get the job done. Simplicity is key. When you have a simple salad with simple ingredients, I feel that the dressing needs to step up and be the hero.

In this case...I was not disappointed.

Let me introduce you to yet another wonderful recipe from Anne Byrn's cookbook.....'What Can I Bring?'. Seriously, if Anne really asked me that question, I wouldn't ask her to bring this salad because it's what I'd bringing!

The salad in and of itself is the simplest of simples. A few perfectly chosen ingredients, most of which need zero prep. Its the dressing that has me singing praises. If you don't have all of the ingredients already, you'll have no problem finding them.

Spinach Salad with Curried Apple and Cashew Dressing
Printable Version

For the salad dressing:
2 tablespoons white wine vinegar
1 tablespoon dry white wine
2 teaspoons Dijon mustard
1 teaspoon soy sauce
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil

For the salad:
10 oz (about 8 cups loosely packed) lettuce, rinsed and drained
5 oz (about 4 cups loosely packed) fresh spinach leaves, rinsed and drained
1 medium Granny Smith apple, cored and chopped into 1/2" pieces
1/3 cup cashews
1/4 cup craisins
2 scallions. chopped
1 tablespoon toasted sesame seeds (browned in a skillet over medium heat for about a minute or two)

Making the dressing: In a medium sized bowl, whisk together all of the ingredients except the oil. Gradually add the oil just a little at a time while whisking. Continuing whisking for a couple seconds until the dressing thickens a tad.

Taste. Taste again because you can't believe how good it is. Taste it yet again because you are loving it! If needed, adjust the sugar or salt or pepper.

For the salad: Toss everything together. Serve with the dressing. Pour yourself a glass of wine, sit back and chill.

(Leftover dressing can be stored in the fridge for up to two weeks)


I really love the flavor combinations in this salad...the apple, craisins, cashews...and especially the dressing! But then again, I really like curry. The dressing is on the sweeter side (or course you can alter that according to your taste) and the curry flavor is perfect....a nice hint without being over powering.

For more great recipes to help you chill this summer, take a look at what my Sunday Supper friends put together.....

Summer Chillin' Recipe Preview: Brisk Beverages
Chilled Starters
Snappy Salads and Sides
Refreshing Main Dishes
Cool Confections
  Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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