Spinach Salad with Curry Dressing

By the Gracious Vegan

I don’t know exactly where I found the original version of this recipe. I see that a similar recipe appears in Private Collections: Recipes from the Junior League of Palo Alto, but there are some differences. This always pleases, no matter where I take it. Don’t skip the dry vermouth in the dressing—it is crucial for the unique taste.

Toss together

  • One bag baby spinach (8-10 oz.)
  • 1 green apple, diced
  • cup peanuts or walnuts, toasted
  • ¼ cup golden raisins
  • ½ bunch scallions, white and green parts, sliced thin

Make the dressing. You can just shake these ingredients together, but I prefer using an immersion blend with a narrow container – blend all the ingredients except the oil, then stream in the oil slowly and thinly with the blender on, and you’ll get a nice thick dressing.

  • 2 Tablespoon white wine vinegar
  • 1 Tablespoon dry vermouth
  • 2 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • ½ teaspoon curry powder
  • ½ teaspoon sugar or agave nectar
  • ¼ teaspoon pepper
  • cup vegetable oil
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