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Spinach Salad with Chutney Dressing

SharonSharon Marr
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Makes 4 servings

Makes 4 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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  • 1

    FOR DRESSING: Combine vinegar, mango chutney, sugar, chopped garlic and dry mustard in processor and blend well. With machine running, gradually add oil in thin steady stream and blend until thickened. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room Temperature before using.)

  • 2

    FOR SALAD: Cook bacon in heavy large skillet until crisp. Transfer to paper towels and drain. Crumble bacon. Place spinach, oranges, mushrooms, bean sprouts and water chestnuts in large bowl. Toss with enough dressing to coat. Sprinkle with bacon and serve.

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