Spinach Salad with Curry Dressing

By the Gracious Vegan

Spinach Salad with Curry Dressing square.jpg

I don’t know exactly where I found the original version of this recipe. 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

  • 1/3 cup peanuts or walnuts, toasted

  • 1/4 cup golden raisins

  • 1/2 bunch scallions, white and green parts, sliced thin

Make the dressing. Use an immersion blender or small blender to blend all the ingredients together.

  • 2 Tablespoons white wine vinegar

  • 2 Tablespoons tahini

  • 2 Tablespoons water

  • 1 Tablespoon dry vermouth

  • 1 teaspoon Dijon mustard

  • 1 teaspoon soy sauce

  • 1/2 teaspoon curry powder

  • 1/2 teaspoon agave nectar (optional)

  • 1/4 teaspoon pepper

Timing: Under 30 minutes

Nutrition: Whole-food unprocessed except for the vermouth and the agave nectar

Gluten-free

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