Spinach Salad with Mango Chutney Dressing

Serves: 5
Total Calories: 413
Yield: 3 cups


2 heads spinach, torn in bite-size pieces
4 green onions, sliced
1/2 can ripe olives, halved
cracked pepper and salt
1 (4-ounce) can mandarin orange slices, drained
Mango Chutney Salad Dressing:
17 ounces mango chutney
2 teaspoons minced garlic
1 1/2 tablespoons stone-ground mustard
1 cup red wine vinegar
1 cup vegetable oil
raisins (optional)


Combine ingredients and serve with Mango Chutney Salad Dressing.

Mango Chutney Salad Dressing:
Chop chutney in blender or food processor. Blend in garlic, mustard, and vinegar. Add oil. Let stand overnight. Serve dressing over spinach.

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Nutritional Facts:

Serves: 5
Total Calories: 413
Calories from Fat: 384

This Spinach Salad with Mango Chutney Dressing recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Stuffed Lettuce Salad
Mexican Salad
Chop Chop Salad
New Mexico Burning Salad
Spinach Salad with Mango Chutney Dressing
Spinach Salad with Bacon Dressing
Mexican Cole Slaw
Copper Pennies
24-Hour Vegetable Salad
Squash Salad
Broccoli Salad Supreme
Texas Tabbouleh
Colorful Black Bean Salad
Linda Martin’s “Eyes of Texas” Salad
Fantastic Cold Green Bean Salad
Tiny Green Beans and Baby Red Potatoes in Salsa Vinaigrette
Cynthia’s Jalapeño Potato Salad
Right-in-the-Skillet Potato Salad
A Truly Different Chicken Salad
Grilled Chicken with Macadamia Nuts
My Favorite Chicken Salad
Shrimp Filled Avocado Shells
Shrimp and Napa Cabbage Salad with Roasted Peanuts
Tossed Fajita Salad
Margarita Chicken Pasta Salad
Fresh Fruit Salad with Spicy Avocado Dressing
Alligator Pear Salad
Sedona Christmas Salad
Apple Salad
Andre’s Lime Salad
Gazpacho Salad
Molded Gazpacho Salad with Avocado Cream
Creamy Gazpacho Salad
Dijon Vinaigrette

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