Contributed by Jennifer Peachey (from The Curry Book)

Note: This is a very basic recipe - you may want to add salad toppings, such as sprouts, toasted nuts or seeds, thinly-sliced radishes, green onions, etc.

Ingredients

¼ cup balsamic or red wine vinegar
½ cup mango chutney
1 tbsp sugar
2 tsp minced garlic
2 tsp curry powder
¼ tsp salt
1/3 cup olive oil
8 cups spinach leaves

Instructions

Combine oil, vinegar, chutney, sugar, curry powder and salt, and mix well. Wash and break spinach into bite size pieces. Toss well with ½ the dressing, adding more if needed. Extra dressing will keep for 2-3 days in the refrigerator.

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