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Spinach Salad with Chutney Dressing

SharonSharon Marr
servings:Makes 4 servings


  • 1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
  • 3 tablespoons mango chutney
  • 1 tablespoon sugar
  • 1 large garlic clove, chopped
  • 1 teaspoon dry mustard
  • 1/3 cup olive oil
  • 1/2 pound bacon slices
  • 1 10-ounce package fresh spinach leaves
  • 2 oranges, peeled, seeded, cut into 1/2-inch pieces
  • 10 ounces mushrooms, thinly sliced
  • 1 1/2 cups mung bean sprouts
  • 1 8-ounce can sliced water chestnuts, drained
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